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Rhubarb Strawberry Crisp

Name: Rhubarb Strawberry Crisp
Prep time: 45 Minutes
Cook time: 45 Minutes
Yield: 8 Servings
Ingredients: 3/4 cup sugar; 3 tablespoons cornstarch; 3 cups fresh rhubarb, sliced; 2 cups fresh strawberries, sliced; 1 cup old-fashioned oats; 1/2 cup packed brown sugar; 1/2 cup melted butter; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/2 cup chopped walnuts; Vanilla ice cream or whipped cream, optional

Contributed by Barbara Singer

June 4, 20153243 days ago

This week we've been cooking with rhubarb in the Cutco Kitchen. Earlier in the week we shared an Orange Rhubarb Bread, which could accompany any meal. Today, we turn to dessert with a recipe for Rhubarb Crisp. The rhubarb offers a touch of tartness to this sweet closing dish.

Rhubarb Strawberry Crisp

45 Minutes 8 Servings

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Ingredients

3/4 cup sugar
3 tablespoons cornstarch
3 cups fresh rhubarb, sliced
2 cups fresh strawberries, sliced
1 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup melted butter
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
Vanilla ice cream or whipped cream, optional

Directions

Combine sugar and cornstarch in a large bowl. Add rhubarb and strawberries, toss to coat. Spoon into an 8 inch square baking pan.
In a small bowl, combine oats, brown sugar, melted butter, flour, cinnamon and nuts until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350°F for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream or whipped cream, if desired.

About Barbara Singer

Cutco's Home Cook

Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.

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