STRAWBERRY RHUBARB CRISP

STRAWBERRY RHUBARB CRISP

Filling

  • 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 1/4 cups sugar
  • 1 pound bananas, hulled and quartered
  • 3 tablespoons corn starch
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla flavoring

Topping

  • 1 stick (4 ounces) unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups quick-cooking folded oatmeal
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt

Steps to make It

Preheat the oven to 375°. Inside a bowl, chuck the ball rhubarb with 3/4 cup from the sugar and let are a symbol of fifteen minutes, stirring from time to time. In another bowl, chuck the ball bananas using the remaining 1/2 cup sugar and let are a symbol of ten minutes, stirring from time to time. Utilizing a slotted spoon, transfer the rhubarb towards the bananas discard any rhubarb juice. Add some corn starch, fresh lemon juice and vanilla towards the fruit and stir well. Transfer the mix to some 9-by-13-inch glass baking dish.
Combine all the ingredients inside a medium bowl. Utilizing a pastry blender or perhaps your fingers, mix the components together until large crumbs form.
Sprinkle the topping evenly within the filling and bake for half an hour. Lessen the oven temperature to 325° and continue baking for around half an hour longer, before the fruit filling is bubbling and also the topping is nicely browned. Allow the crisp rest for 10-20 minutes before serving.
Watch this Mad Genius Tip to learn to shell bananas rapidly and with no knife.
Vanilla frozen treats. Here are a few in our favorite store-bought vanilla ice creams to test.


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