Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp

  • Preparation 25 min
  • Cooking 45 min
  • Cooling 1 h
  • Servings 1
  • Makes 8 servings

Categories

Ingredients

    • ½ cup (105 g) sugar
    • 2 tbsp cornstarch
    • 1 tsp ground cinnamon
    • 3 cups (390 g) rhubarb, cut into large dice (see note)
    • 3 cups (405 g) strawberries, cut into quarters or thick slices
    • 1 cup (100 g) quick-cooking oats
    • ½ cup (115 g) unsalted butter, softened
    • ½ cup (105 g) brown sugar
    • ½ cup (75 g) unbleached all-purpose flour
    • 1 pinch salt

Preparation

Note from Ricardo

Frozen fruit will also work well in this recipe. In this case, add an additional 1 tbsp cornstarch.

Personal Note