wholeliving

Strawberry-Rhubarb Crisp

Whole Living, June 2011
  • Yield Serves 6 to 8
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Ingredients

  • For the fruit

    • 8 ounces strawberries, hulled and halved (quartered if large)
    • 8 ounces rhubarb, trimmed, cut into 1/2-inch pieces
    • 1/2 cup granulated sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon coarse salt
  • For the topping

    • 1 cup rolled oats
    • 1/4 cup all-purpose flour
    • 1/4 cup unsalted butter (1/2 stick), melted
    • 1/4 cup brown sugar
    • 1/8 teaspoon coarse salt
  • For the garnish

    • Fresh basil leaves, torn if large

Directions

  1. Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.

  2. In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.

  3. Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.

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