Prescott Family Strawberry Rhubarb Crisp


Prescott Family Strawberry Rhubarb Crisp

4 cups rhubarb, cut into small pieces

4 cups strawberries, hulled and halved

1 1/2 cups brown sugar

1 ⅓ cups all-purpose flour

½ teaspoon cinnamon

1 cup old fashioned oats (not the quick cooking kind, please)

¼ teaspoon nutmeg

½ cup pure maple syrup

½ cup butter, melted

  1. Preheat an oven to 350 degrees F.
  2. In a large bowl, combine the rhubarb, strawberries, 1 cup of the brown sugar, ⅓ cup of the flour and the cinnamon, and toss to mix well. Pour into a greased 9×13-inch baking dish. 
  3. In a separate bowl, combine the remaining flour, brown sugar, oats, and nutmeg. Add the maple syrup and melted butter, and mix the lot together. Sprinkle the crisp mixture all over the strawberry rhubarb goodness. Perfect. 
  4. Bake for 35 – 40 minutes, or until the crisp topping is golden brown, the strawberry rhubarb goodness is bubbling away, and your kitchen smells incredible. Serve with vanilla ice cream, espresso (if that’s something you’re into), and fresh mint. Delicious!


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