Rhubarb Strawberry Crisp
recipe

A delightful combination of sweet strawberries and tangy rhubarb, this dessert is perfect when served with ice cream.
Preparation Time: 35 minutes
Serving Size: 4-6 servings
Ingredients:
- 1 1/2 dl all-purpose flour
- 1 1/2 dl rolled oats
- 2-3 tablespoons sugar
- 100 g butter, cubed
- Filling:
- 3-4 stalks rhubarb, chopped into 2 cm pieces
- 1/2 liter strawberries, hulled and halved
- 3/4 dl sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger or 2 teaspoons fresh ginger, grated
Instructions:
1. Preheat the oven to 225°C (437°F).
2. In a bowl, combine flour, oats, and sugar.
3. Add the cubed butter and mix until crumbly.
4. In a baking dish, layer the chopped rhubarb and strawberries.
5. In a separate bowl, mix together sugar, cornstarch, and ginger, then sprinkle this mixture over the fruit.
6. Top with the crumble mixture evenly.
7. Bake in the middle of the oven for 15-20 minutes until golden brown.
Enjoy this delicious treat with a scoop of ice cream! :)
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 4 g
- Carbohydrates: 38 g
- Fat: 10 g
- Fiber: 3 g

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