Strawberry Rhubarb Crisp With Jello Recipes

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
• Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
• In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
• Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
• Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
• Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
• Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

EASY STRAWBERRY RHUBARB CRISP (WITH OATS AND BROWN SUGAR)

Steps:

• Put the fruit into a large bowl. Mix the corn starch with the sugar in a small bowl.
• Toss the sugar mixture into the chopped strawberries and rhubarb along with the lemon juice, then put into the pie or baking dish and set aside.
• Rub the cold butter (chopped into pieces) and flour together until it forms small crumbs.
• Add the sugars, and oats to the crumble mixture in the bowl and mix well.
• Distribute the crisp topping evenly over the fruit. Place into preheated oven for about 30 minutes.
• Turn half way, then continue to bake for another 10 to 15 minutes or until the topping is golden brown and the filling is bubbly.
• Serve the strawberry rhubarb crisp when still hot or warm (it's also good at room temperature) on its own or with a scoop of ice cream, cream or even custard.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

STRAWBERRY RHUBARB WHITE CHOCOLATE CRISP

Steps:

• Preheat oven to 350 degrees.
• Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
• Bake for 20 minutes.
• While apples are baking, mix the rest of the ingredients.
• Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.