How to Make Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp
Ingredients
For the filling
* 1 tablespoon butter (for greasing the pan) or other vegan substitute, or use cooking spray
* 8 cups fresh strawberries halved
* 3 cups chopped fresh rhubarb
* 4 tablespoons cornstarch
* 1/2 cup white sugar
For the topping:
* 3/4 cup white sugar
* 2/3 cup packed brown sugar
* 2 1/2 cup large flake oats (or rolled oats) use gluten-free oats if desired
* 2/3 cup all purpose flour use gluten-free all purpose flour or oat flour if desired
* 1 1/2 teaspoons ground cinnamon
* a pinch of salt
* 10 tablespoons melted butter (if the mixture is too dry, add an extra tablespoon of melted butter)
Instructions
* Preheat your oven to 350 degrees Fahrenheit.
* Grease a 9-inch by 13-inch baking dish with the butter.
* Add the strawberries, rhubarb, sugar and cornstarch to the baking dish and toss with a wooden spoon until well combined and the cornstarch and sugar are coating the fruit.
* In a medium bowl, add the white and brown sugar, the oats, the flour, the cinnamon and the salt and stir well come combine.
* Add the melted butter and stir until well combined.
* Pour the topping evenly over the fruit mixture in the baking pan.
* Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
* Remove the aluminum foil after 30 minutes and bake for an additional 15-20 minutes, or until the topping is golden brown and the fruit filling is bubbly.
* Let sit at room temperature for about 5-10 minutes before serving with vanilla ice cream.
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[@love83forever]

Looks delicious

[@busybakerblog]

Thanks!