Name: Strawberry-Rhubarb Crisp
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 serving(s)
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

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

Strawberry-Rhubarb Crisp

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set