There is nothing better than a rhubarb crisp. Well, until I added the flavor of strawberry to it. Here is a simple recipe that is easy to make and will delight even the fussiest of eaters! Serve it straight up, with fresh whipped cream, or better yet – homemade vanilla ice cream! Yummmmmmm.

Ingredients:

  • 1 cup light brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup Quick Oats
  • 1/2 cup butter-melted
  • 1 tsp cinnamon
  • 4 cups rhubarb-diced fresh or frozen
  • 1 cup granulated sugar
  • 3 oz. box Strawberry gelatin
  • 2 tbsp Cornstarch
  • 1 cup water
  • 1 tsp Vanilla Extract

Directions:

  • Preheat oven to 350 degrees. Butter bottom and sides of an 8-inch baking dish.
  • In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon. Mix together until crumbly. Press half of this mixture into the prepared baking dish. Set aside.
  • Mix gelatin with rhubarb until well combined. Pour into crust.
  • In saucepan, combine granulated sugar, cornstarch, water and vanilla. Cook together, stirring until the mixture turns clear. Pour this over the rhubarb. Top with remaining crumb mixture.
  • Bake 45-50 minutes.

I usually chill this before serving. And of course it tastes so much better with fresh whipped cream or homemade vanilla ice cream. Or why not both?