Strawberry Rhubarb Crisp - Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble, also known as a crisp, is a quick and easy-to-make summertime dessert!
Crumbles and crisps are very similar the only difference between the two is that crumble has a layer of crumbs, a mixture of sugar, butter flour and sometimes nuts.
And crisps also have a kind of crumble on top, but oats are added into the mix.

Ingredients: (Depending on your baking dish) Mine is 11.5 inches by 8.5

1 lb. fresh Strawberries
Fresh Rhubarb (3-4 medium stalks)
1 cup of sugar
1/4 cup corn starch
2 Tbsp orange juice
1 tsp cinnamon

For the crisp:

1 stick (1/2 cup) butter
1 cup oats (instant or regular)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1tsp baking powder (that will balance out the acidity of the lemon)


Process:

Chop the strawberries and rhubarb into 1/2" pieces and put into a large bowl. Add in the sugar, corn starch, orange juice and cinnamon. Stir to coat the berries and rhubarb.
Pour into an un-greased baking dish and set aside.
In a medium bowl, add the melted butter to the oats, and add brown sugar, baking powder and flour. Stir to combine.

Evenly distribute the topping over the fruits.

Bake in a preheated 375*F oven for 45-50 minutes or until golden brown and bubbly. Let cool slightly before serving to allow fruit sauce to set up.
Serve warm with a scoop of vanilla ice cream.

Enjoy!

(Depending on a season or the location where you live, sometimes it is hard to find fresh rhubarb, so you can use frozen rhubarb instead)

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