Strawberry Rhubarb White Chocolate Crisp 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 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 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-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Steps:

• Preheat oven to 350 degrees.
• Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
• Bake for 20 minutes.
• While apples are baking, mix the rest of the ingredients.
• Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
• To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
• Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
• Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

Steps:

• In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
• Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
• In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
• If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
• If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
• Either way, the fruit should be tender and the juices bubbling when finished cooking.
• I love serving with a scoop of vanilla ice cream or frozen yogurt.

Steps:

• Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
• In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
• In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
• Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
• To serve, scoop warm crisp into bowls; top with whipped cream.

Steps:

• 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
• 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
• 3) place fruit mixture evenly on bottom of pan.
• 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
• 5) Evenly distribute topping over fruit in pan.
• 6) Bake about 35 minutes until golden and bubbly.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
• Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
• Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
• Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
• Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.