- 4 cups diced rhubarb
- 1 cup fresh strawberries, halved
- 1/2 cup white sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Topping:
- 1/2 cup brown sugar
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1 pinch ground cinnamon
- 4 tablespoons cold butter, cut into cubes
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl.
- Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized.
- Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top.
- Bake in the preheated oven until golden and bubbling, about 35 minutes.
03/09/2017
recipepes.com
chef john's rhubarb crisp, recipe
PT15M
PT1H
5
455 calories
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