Old-Fashioned Strawberry Rhubarb Crisp
Lee Zwiefelhofer, the Chief Extractor at Minneapolis's LC Finns hand-crafted small batched extracts shared this recipe for you to enjoy at home. (https://lcfinns.com/)
- 2 pounds rhubarb stalks sliced 1/2 inch thick
- 1 1/4 cups sugar
- 1 pound strawberries hulled and quartered
- 3 Tbsp cornstarch
- 2 tsp fresh lime juice
- 1 tsp l.c. finns vanilla extract
- 1 Tbsp l.c. finns hibiscus extract
- 1 stick unsalted butter softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3 Tbsp canola oil
- 1 tsp l.c. finns cinnamon extract
- 3/4 tsp salt
- Preheat the oven to 375 degrees. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
- Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lime juice, vanilla and hibiscus to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
- Combine all of the toppings ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325 degrees and continue baking for 30 minutes more. The fruit filling should be bubbling and the topping nicely browed when it is done. Let the crisp rest 10-20 minutes before serving.
The hibiscus extract brings a delightful brightness to this fruit crisp. We really enjoyed the cinnamon extract in the topping as well.