Strawberry-Rhubarb Crisp
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup oatmeal
- 1 cup sugar
- 1 stick (1/2 cup) butter, at room temperature
- 1 tablespoon molasses
- 4 tablespoons safflower or other neutral oil
- 2 1/2 cups coarsely chopped rhubarb (from about 10 small stalks)
- 4 cups halved strawberries (from about 1 1/2 quart containers)
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
- Ice cream or whipped cream for serving
- This recipe is vegetarian
- Produce
- Rhubarb (2 1/2 cups)
- Strawberries (4 cups)
- Breakfast Foods
- Oatmeal (1 cup)
- Cooking & Baking
- Cornstarch (2 tablespoons)
- Flour (1 cup)
- Ice cream or whipped cream (1)
- Molasses (1 tablespoon)
- Safflower or other neutral oil (4 tablespoons)
- Salt (1/2 teaspoon)
- Sugar (1 3/4 cup)
- Drinks
- Orange juice (2 tablespoons)
- Dairy
- Butter (1 stick)
Social Stats
58.2Rating
1-100
1-100
14Tweets
22Facebook
Shares
Shares
1StumbleUpon
Views
Views
554PinterestPins
Recipe Stats
Published May 23, 2012 (9 months ago).
107 people saved this recipe.
