Strawberry Rhubarb Crisp
- Strawberry Rhubarb Filling:
- 4 Cups Fresh Strawberries, sliced
- 4 Cups Rhubarb, fresh or frozen cut into one inch chunks
- 1 Cup Granulated Sugar
- 3 Tbsp Corn Starch
- 1/2 tsp Cinnamon
- Zest of 1 orange
- 2 Tbsp Orange Juice
- Strawberry Rhubarb Crisp:
- 1 Cup All Purpose Flour
- ½ Cup Light Brown Sugar
- 1 tsp Baking Powder
- ½ tsp Cinnamon
- ¼ tsp Salt
- 8 Tbsp Unsalted Butter, softened
- Preheat oven to 350 degrees F and butter ramekins or pie dish
- In a medium bowl, combine flour, brown sugar, baking powder, cinnamon and salt
- Slowly add in melted butter and crumble together until small pea size dough is created
- Top the fruit filling with the crisp topping and bake for 30-35 minutes or until lightly golden