Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp is the perfect balance between sweet and sour. This quick and easy recipe will quickly become one of your favorites.
5 to 227 ounces per inch
3 tablespoons all-purpose flour
1/2 cup sugar
Pipe salt
Crisp High
1/2 cup brown sugar
1/2 cup all-purpose flour
5 tablespoons lightly salted butter
3 / 4 cups old fashioned rolls
1/8 teaspoon cinnamon
1/2 cup chopped pecans
Instructions
Preheat oven to 375 degrees. Coat an 8 x 11 baking pan with nonstick cooking spray to lightly coat.
In a large bowl, combine the strawberries, rhubarb, 3 tablespoons of flour, sugar and salt. Pour into the baking tray with a spoon.
In a medium bowl, combine brown sugar, 1/2 cup flour, softened butter, oatmeal, and cinnamon. Using a spatula or tongs, cut in the butter until the mixture is crumbly. Stir in chopped walnuts. Sprinkle strawberry-rhubarb mixture on top.
Bake for 45 minutes or until mixture is hot and bubbly. Let cool for 10 minutes before serving.
Store leftovers in the refrigerator.
Notes
You’ll almost buy rhubarb over the phone unless you hold it in your hand. Sometimes it’s hard to see.
Do not eat rhubarb leaves. Remove and discard. It can be poisonous. Learn about the modern gardener’s 6 secret plants.
Add some buttons. It makes it more flavorful and really fills out the fruit. Personally, I like pecans, but you can add chopped pecans or chopped pecans. As we often say in this house: You wear whatever you want.
I find that the half cup of sugar in this recipe brings out the best of strawberry rhubarb. It’s best to prepare this crackling the day you serve it so the top is a little more exposed. But that never stopped me from eating cold food from the fridge with a spoon.
Nutrients
Calories: 418 kcal Carbohydrate: 65 g Protein: 5 g Fat: 17 g Saturated fat: 7 g Saturated fat: 3 g Saturated fat: 6 g Trans fat: 391 IU Vitamin C: 63 mg Calcium: 118 mg Iron: 2mg