From the Pastry Chef: Strawberry Rhubarb Crisp
Total Time1 Hour 30 Mins
Yield :8 Servings
Ingredients
- 4 cups fresh rhubarb , 1-inch diced (4-5 stalks)
- 4 cups fresh strawberries, hulled and halved, if large
- 1¼ cups granulated sugar, divided
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- ½ cup orange juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup light brown sugar, lightly packed
- 3/4 teaspoon kosher salt, divided
- 1 cup quick-cooking (not instant) oats
- 8 tablespoons (1 stick) cold unsalted butter, diced
- Vanilla ice cream, for serving