Royal Rhubarb Crisp
Ingredients
- 4 cups chopped rhubarb
- ¾ cup white sugar
- 2 Tbs quick-cooking tapioca
- ½ tsp salt
- ½ (10 oz) pkg frozen sliced strawberries
- 1 cup rolled oats
- ⅓ cup brown sugar
- ¼ cup sifted all-purpose flour
- ¼ cup butter, melted
Directions
- Preheat oven to 350 degrees.
- Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
- Stir strawberries into the rhubarb mixture; spread into a casserole dish.
- Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
- Bake in preheated oven until set, about 45 minutes.