First Prize Strawberry Rhubarb Crisp Food

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

CLASSIC OLD-FASHIONED RHUBARB STRAWBERRY CRISP

Steps:

• 1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
• 2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
• 3) place fruit mixture evenly on bottom of pan.
• 4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
• 5) Evenly distribute topping over fruit in pan.
• 6) Bake about 35 minutes until golden and bubbly.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.