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Strawberry Rhubarb Crisp

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Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour and 20 minutes

Ingredients

  • 2 pounds strawberries, quartered
  • 1 pound rhubarb, sliced into ½ inch chunks
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, for serving

Streusel Topping

  • 1 cup all-purpose flour
  • ⅓ cup oats
  • ⅔ cup brown sugar
  • 1 teaspoon salt
  • ⅓ cup Clebby’s Vegetable Oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Directions

  1. Add quartered strawberries and chunks for rhubarb to a greased baking dish. Add sugar, cornstarch, lemon juice and vanilla extract. Toss to coat and let sit while making the streusel.
  2. Preheat oven to 350°F.
  3. In a mixing bowl, combine all-purpose flour, oats, brown sugar, salt, vanilla extract and lemon zest. Stir to combine then add in Clebby’s Vegetable Oil and mix until small clumps form.
  4. Pour the crumble on top of the prepared fruit and transfer to the oven.
  5. Bake for one hour, until the crumble topping is golden brown and the edges are bubbling.
  6. Let cool slightly, then serve with vanilla ice cream.

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