Succulent Strawberry Rhubarb Crisp

My brother is quite a bit older than me so we really didn’t have that much in common growing up but two things we could always agree on were our hatred for picking rhubarb from the garden and our love for the splendiferous strawberry rhubarb crisp mom would make from those annoying bitter stalks:

Why not make some for yourself?

You’ll need: 1 cup flour, 3/4 cup oatmeal, 1 cup brown sugar, 1 tsp cinnamon, 1/2 cup melted butter or margarine, 1 – 2 cups of sliced strawberries, 2 – 3 cups of diced rhubarb

Mix together the dry ingredients & butter…

Stir strawberry & rhubarb together – I add a teaspoon of vanilla sugar & a pinch of powdered ginger to the mix as well…

Press 3/4 of your crust mixture into a cake pan…

Pour your strawberry/rhubarb filling onto the crust…

Sprinkle the remaining crust mixture over the top & bake at  180 celsius, 350 fahrenheit, gasmark 4 for 40 – 50 minutes, until the strawberry/rhubarb is bubbly…

Serve warm with a frosty glass of milk…mmmm…ambrosial!


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