Skip to content

Beat the Winter blahs with Winter Wellness!

BOOKING NOW OPEN!

Strawberry Rhubarb Crisp

Made with Heeman's Strawberries

Crust
2 1/2 cups
625 ml
Fresh OR frozen diced rhubarb
1 1/2 cups
375 ml
Fresh OR frozen strawberries
1 cup
250 ml
Flour
1 cup
250 ml
Brown sugar
3/4 cup
200 ml
Oatmeal
1/2 cup
125 ml
Butter, melted
1 tsp
5 ml
Cinnamon
Filling
1 cup
250 ml
Sugar
1/2 cup
125 ml
Water
2 tbsp
30 ml
Cornstarch
1 tsp
5 ml
Vanilla extract
Cooking Time
50 - 60 min.

Step 1

Preheat oven to 350°F (180°C). Prepare a 9×9” (22.5×22.5cm) square pan with nonstick cooking spray.

Step 2

Combine in a large bowl for crust; flour, oatmeal, brown sugar, butter and cinnamon. Using a fork or pastry blender, mix until crumbly.

Step 3

Press half of the mixture into prepared pan. Layer rhubarb and strawberries over crust; set aside.

Step 4

To make filling, in a saucepan combine sugar, water, and cornstarch. Cook and stir over medium heat until thick and clear.  Add vanilla; stir until well blended. Pour over fruit mixture. Top with remaining half of crumbs.

Step 5

Bake 50-60 minutes. Remove from oven.

Step 6

Cut into squares when cool, adding a scoop of ice cream if desired.

 

For another seasonal fruit variation: add 2 cups/500 mL peaches and 2 cups/500 mL raspberries – fresh or frozen, instead of the 4 cups of strawberries and rhubarb and omit the 1 tsp/5 mL of vanilla extract.

Cart
Loading...