Strawberry Rhubarb Crisp RECIPE with Homemade Strawberry Ice Cream

Strawberry Rhubarb Crisp

(with Homemade Strawberry Ice Cream)

We are nearing the end of strawberry season and I am so thankful that it was an abundant one!

I have shared many "Crisps" in the past but today I will be sharing my "Strawberry Rhubarb Crisp" and this might become your favorite also. 

Printable Recipe

1 cup rhubarb (chop ends off, rinse & cube)

2 cups garden fresh strawberries (rinsed, hulled and sliced)

2/3 cup brown sugar

1/2 cup flour

1/2 cup oatmeal (I used old fashioned rolled oats)

1/3 cup salted butter (melted and cooled to warm)

1 teaspoon cinnamon

2 teaspoons lemon juice

(a pinch of salt if you used unsalted butter above)

 

Begin by preparing the fruit as described above, drizzle lemon juice on top and set aside until later. (see picture above also)

Spray or butter a square glass Pyrex baking dish.  Pour the prepared fruit in the bottom of the sprayed baking dish and spread around evenly. (see picture below)

In a different mixing bowl combine the brown sugar, flour, oatmeal, cinnamon, and salt - stir until combined.  Now stir in the melted butter and you will notice the mixture to be a little clumpy (see picture below). 

Cover the fruit with the oatmeal mixture.  Bake in a preheated 375 degree oven for about 30 minutes (or until desired golden brown color is achieved)

 Remove from the oven and cool on a rack (see picture below).

Serve warm or completely cooled - whatever you prefer.

Top with homemade strawberry ice cream (click HERE to view "Garden Fresh Strawberry Ice Cream RECIPE")

Serve & ENJOY!

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