Foryoueats: Strawberry Rhubarb Crisp

Name: Foryoueats: Strawberry Rhubarb Crisp
Ingredients: For the Filling:; 1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups); ½ pound strawberries, hulled and quartered (about 2 cups); ½ cup granulated sugar; 1½ tablespoons cornstarch; 1 teaspoon vanilla extract; For the Topping:; ¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife; ½ cup packed light brown sugar; 2 tablespoons granulated sugar; ¼ teaspoon salt; 6 tablespoons unsalted butter, cut into ½-inch cubes; ¾ cup old fashioned rolled oats; ½ cup chopped pecans; Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)

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This Strawberry Rhubarb Crisp recipe combines tart rhubarb and sweet strawberries with a buttery, crunchy topping. Serve with a dollop of whipped cream or scoop

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Ingredients

For the Filling:
1 pound rhubarb stalks, trimmed and sliced ½-inch thick (about 4 cups)
½ pound strawberries, hulled and quartered (about 2 cups)
½ cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
For the Topping:
¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ cup packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cut into ½-inch cubes
¾ cup old fashioned rolled oats
½ cup chopped pecans
Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)