Rhubarb and Strawberry Crisp Recipe

One dessert I always looked forward to when I was a child was my Mom's apple crisp. I just love the buttery, sugary topping. I decided to use the same recipe but instead of apples, I used rhubarb and strawberries instead. This fruit combo always works great together and of course this dessert was phenomenal! I never get tired of rhubarb! It's always been so plentiful here in Minnesota and there's more than enough to go around. It freezes well too, so if you have more than you need, bag it up to use later! Enjoy!!

Rhubarb and Strawberry Crisp (print recipe)

What you need:

Bottom:

3 c. strawberries, sliced

3 c. rhubarb, sliced

3/4 c. sugar

Top:

3/4 c. flour

1/2 c. sugar

6 tablespoons butter, softened

Directions:

Preheat oven to 350 degrees. Grease 8x10 baking dish. Put rhubarb and strawberries in the bottom of the dish and cover evenly with sugar.

In a bowl, combine flour, sugar and butter with your fingers until mixed. Top fruit with the crisp mixture, covering the majority of the fruit. Bake for 30-45 minutes, or until crisp is lightly browned. Top with ice cream, whipped cream, or eat it plain!

This recipe was shared at:
Recipe Round Up at Gooseberry Patch
Church Supper at Everyday Mom's meals
Scrumptious Sunday Link Party at Addicted to Recipes
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friday at Rattlebridge Farm
Fabulous Friday at My Crowded Kitchen
Weekend Potluck at The Better Baker
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Recipe Linky at Newlyweds
Look What I Made at A Thrifty Mom
Totally Tasty Tuesdays at Mandy's Recipe Box
Tuesday Talent Show at Chef in Training