Strawberry Rhubarb Crisp

 

Sweet spring strawberries, tangy rhubarb, a touch of brown sugar and cinnamon, generous amount of oats and butter all topped with rich, creamy homemade almond whipped cream.  An incredible flavor burst in the mouth that will draw you back for more!
This is the perfect dessert for a Mother’s Day brunch this Sunday.  How will you appreciate and care for your mom this weekend?

Strawberry Rhubarb Crisp

Filling:
3 lbs strawberries, thickly sliced
2 large stalks rhubarb, diced into very small cubes (about 2 cups)
2 Tblsp brown sugar
2 Tblsp flour
2 tsp lemon juice
1 tsp almond extract

Crisp Topping:
1 cup sugar
3/4 cup oats
1/2 cup flour
1/2 Tblsp cinnamon
1 tsp salt
1/2 cup butter (1 stick), cubed

Preheat oven to 375F.

In a medium size bowl, stir together sugar, oats, flour, salt and cinnamon.  Add butter and cut into dry ingredients with a fork  until mixed and crumbly.  Mix with fingers until butter is well incorporated if necessary.

Grease a 9×13 baking dish.  Add strawberries and diced rhubarb.  Sprinkle flour, sugar, lemon juice and almond extract over the top and stir to combine.

Spread topping over berry mixture.  Bake approximately 35-40 minutes or until filling is bubbly and topping is golden brown.

Serve warm with fresh almond whipped cream or vanilla ice cream.

Serves 6-8