Old-fashioned Strawberry Rhubarb Crisp
- 2 pounds rhubarb stalks, sliced 1/2 inch thick or smaller
- 1 1/2 cups sugar
- 1 pound strawberries, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest (optional)
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 tablespoons canola oil
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon salt
- Preheat the oven to 375°.
- In a bowl, toss the rhubarb with 1/2 cup of the sugar and let stand for 30 minutes, stirring occasionally.
- Combine all of the topping ingredients in another medium sized bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- In another bowl, toss the strawberries with 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Strain rhubarb to drain away juices it made and then add another 1/4 cup to 1/2 cup sugar. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, optional orange zest and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
- Sprinkle the topping evenly over the filling and bake for 30 minutes at 375°. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving with vanilla ice cream.
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