Royal Rhubarb Crisp
If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.
- Serves: 8 persons
- 4cups chopped rhubarb
- ¾cup white sugar
- 2tablespoons quick-cooking tapioca
- ½teaspoon salt
- ½(10 ounce) package frozen sliced strawberries
- 1cup rolled oats
- ⅓cup brown sugar
- ¼cup sifted all-purpose flour
- ¼cup butter, melted
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
Step 3Stir strawberries into the rhubarb mixture; spread into a casserole dish.
Step 4Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
Step 5Bake in preheated oven until set, about 45 minutes.