Dutch Oven Strawberry Rhubarb Crisp
Iconic spring ingredients of rhubarb and strawberries meld together in this delicious recipe for Strawberry Rhubarb Crisp.
Servings: 10 -12 servings
Calories: 615kcal
Ingredients
For the Crumb:
- 1 1/2 c. Flour
- 1 c. Butter, melted
- 1 1/4 c. Old Fashioned Oats
- 1 1/2 c. Brown Sugar
- 1 1/2 tsp Cinnamon
For the Filling:
- 4 c. Rhubarb, diced
- 2-3 c. Strawberries, sliced
- 1/2-1 c. Water Depending on juiciness of strawberries
- 1 1/2 c. Sugar
- 3 Tbsp. Cornstarch
- 1 1/2 tsp. Vanilla
Instructions
- For Dutch oven outdoors, light up ~ 25 coals
- Mix together flour, oatmeal, brown sugar, cinnamon and butter.
- Press 1/2 crumb mixture into greased 12 inch Dutch oven; reserve additional 1/2 mixture for topping.
- Cover crumb crust with sliced rhubarb and strawberries.
- For the filling, combine sugar, water, and cornstarch in saucepan; cook over medium to medium high heat stirring constantly until thickened and turning clear.
- Remove from heat and stir in vanilla.
- Pour topping over rhubarb/strawberries in Dutch oven.
- Top evenly with reserve crumb mixture.
- Bake for 50-60 minutes, start checking at 30 minutes: Dutch oven 17 coals spread evenly on top, 8 on bottom
- Remove and let cool slightly, then serve with whipped topping or vanilla ice cream (then eat the leftovers for breakfast in the morning;)
Notes
- For very clear filling, may substitute Ultra Gel for cornstarch: 1 Tbsp. cornstarch=2 Tbsp. Ultra Gel.
- If you have a few blueberries laying around, throw them in.
- For use indoors, preheat oven to 350, use a 9 x 13 inch greased pan, and follow above directions.
Nutrition
Calories: 615kcal | Carbohydrates: 108g | Protein: 7g | Fat: 18g | Sodium: 157mg | Fiber: 6g