First Prize Strawberry Rhubarb Crisp Tasty Recipes

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First Prize Strawberry Rhubarb Crisp

"I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar."

Ingredients :

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 2 cups chopped strawberries
• 2 cups chopped rhubarb
• 1 cup cold water
• 1/2 cup white sugar
• 1 tablespoon cornstarch

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H20M

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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