With all of our moisture earlier this year, the rhubarb is going wild. I have already picked it THREE times. We were gifted some luscious strawberries from my aunt. I thought I would make a crisp of sorts.
Strawberry Rhubarb Crisp
adapted from: http://pinchofyum.com/paleo-strawberry-rhubarb-crisp
Filling
2 cups rhubarb, diced
2 cups strawberries, diced
splash of lemon extract
1 t lemon juice
5 T blackberry jam
salt
1 1/2 T cornstarch
Topping
1/2 cup oats
1 cup oats, pulsed
1/4 t salt
1/4 cup white sugar
1/3 cup butter, melted
Combine topping ingredients until crumbly. Add all filling ingredients (except cornstarch) to a bowl. Sprinkle with cornstarch; toss to coat. Place filling in a greased 8inch square pan. Top with topping. Bake at 350 for 25minutes until bubbling. Serve with vanilla ice cream and/or whipped cream.
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