Strawberry Rhubarb Crisp with True Salt Fine Grain
This classic dessert gets a springtime twist with the addition of fresh strawberries and tangy rhubarb. Topped with a crunchy oat topping and a sprinkle of True Salt fine grain, it's a sweet and savory treat that's perfect for any occasion.
What you'll need:
For the filling:
3 cups rhubarb, chopped into 1-inch pieces
3 cups strawberries, hulled and sliced
1/2 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
For the topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup unsalted butter, melted
1 teaspoon True Salt Fine Grain
Preheat your oven to 375°F (190°C).
In a large bowl, mix together the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and lemon juice until well combined.
Pour the fruit mixture into a 9-inch square baking dish.
In another bowl, mix together the flour, oats, brown sugar, melted butter, and True Salt Fine Grain until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the fruit mixture in the baking dish.
Bake the crisp for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
Let the crisp cool for 10-15 minutes before serving.
Serve the warm strawberry rhubarb crisp with a scoop of vanilla ice cream or whipped cream, if desired.