Strawberry Rhubarb Crisp

 This easy weeknight dessert celebrates two iconic springtime fruits.

Total: 1 hr. 5 min.

Serves: 12

Ingredients

2 lb. rhubarb stalks, cut into 1/2" thick pcs.

2 lb. strawberries, hulled & quartered

1 c. sugar

2-3 tbsp. cornstarch

2 tsp. lemon juice

2 tsp. vanilla extract

3/4 c. unsalted butter, softened & cut into cubes

1 c. light brown sugar

1-1/2 c. all-purpose flour

1 c. rolled or quick-cooking oats

2 tsp. ground ginger

1/2 tsp. salt

Directions

1. Preheat oven to 375 degrees F. Coat a 9x13" sheet pan w/ non-stick cooking spray.

2. In a large bowl, combine rhubarb, strawberries, & sugar; let stand 15 min. Drain any released liquid. Add cornstarch, lemon juice, & vanilla; stir to combine. Transfer to prepared pan.

3. In med. bowl, combine butter, brown sugar, flour, oats, & salt. Using fingers or a pastry cutter, mix ingredients together til clumps form.

4. Sprinkle oat mixture overtop the fruit, then bake 20 min. Reduce heat to 325 degrees F. & bake an additional 20-25 min. til filling is bubbling and topping is golden brown. Serve warm, refrigerating leftovers.

Per serving: 360 cal.; 12 g. tot. fat; 7 g. sat fat; 0 g. trans fat; 30 mg. chol.; 100 mg. sod.; 60 g. carb.; 4 g. fiber; 22 g. sugar; 4 g. protein.