Strawberry Rhubarb Crisp And A College Graduation Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350°F.
• Toss the diced rhubarb, strawberries, ¾ cup of the granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8" × 11" glass or ceramic baking dish and place it on a sheet pan lined with parchment paper (this step is important as the fruit juices will likely overflow the pan during baking.).
• To make the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oats. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture has a crumbly texture. Sprinkle the topping over the fruit, covering it completely.
• Bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.