- Serves: 1 Crisp
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- 2 lb. Fresh Strawberries, washed/hulled & quartered
- 1/2 lb. Fresh Rhubarb Stalks, trimmed & cut into 1/2 inch pieces
- 1 tbsp. Lemon Juice
- 1/2 c. Sugar
- 1 tsp. Vanilla Extract
- 1/4 c. Honey
- 1 c. +2 tbsp. All-Purpose Flour
- 1/2 c. Brown Sugar, packed
- 1 c. Rolled Oats
- 1/2 c. Slivered Almonds
- 1/2 tsp. Ground Cinnamon
- 1/2 c. Unsalted Butter + extra for greasing, kept very cold
- Kosher Salt
Preheat the oven to 350 degrees, and lightly grease a large casserole dish with butter. Combine strawberries, rhubarb, lemon juice, sugar, vanilla, honey, a pinch of salt, and 2 tablespoons flour in a large, non-reactive bowl. Allow frui to macerate for 10 to 15 minutes or until fruit has begun to release natural juices, then transfer to prepared dish.
While fruit sits, prepare the topping. Whisk together remaining flour, rolled oats, brown sugar, cinnamon, and a pinch of salt. Cube butter, then cut into dry ingredients, working mixture until until forms large crumbles, then toss with slivered almonds. Spread topping evenly over prepared fruit mixture, then bake for 45 to 50 minutes or until fruit is bubbling and topping is crisp.
Allow crisp to cool for at least 15 minutes before serving. Goes great topped with vanilla ice cream or whipped cream!