The Busy Baker's video: How to Make Strawberry Rhubarb Crisp

👩‍🍳 GET THE FULL RECIPE HERE: https://bit.ly/3pIld7L 📌 PIN THIS RECIPE ON PINTEREST: https://bit.ly/3JZYsCU 💙 THANKS FOR WATCHING! Visit my blog at https://thebusybaker.ca/ for more healthy and delicious recipes! 💻 FOLLOW ME ON SOCIAL MEDIA! https://www.facebook.com/thebusybakerblog https://www.instagram.com/busybakerblog/ https://pinterest.com/busybakerblog/_created/ https://twitter.com/busybakerblog 📖 CHECK OUT OUR E-COOKBOOKS: https://shop.thebusybaker.ca/ ✉️ Sign-up for our FREE No-Fail Guide to Healthy Summer Entertaining e-course: https://bit.ly/3M0JJY2 Strawberry Rhubarb Crisp Ingredients For the filling * 1 tablespoon butter (for greasing the pan) or other vegan substitute, or use cooking spray * 8 cups fresh strawberries halved * 3 cups chopped fresh rhubarb * 4 tablespoons cornstarch * 1/2 cup white sugar For the topping: * 3/4 cup white sugar * 2/3 cup packed brown sugar * 2 1/2 cup large flake oats (or rolled oats) use gluten-free oats if desired * 2/3 cup all purpose flour use gluten-free all purpose flour or oat flour if desired * 1 1/2 teaspoons ground cinnamon * a pinch of salt * 10 tablespoons melted butter (if the mixture is too dry, add an extra tablespoon of melted butter) Instructions * Preheat your oven to 350 degrees Fahrenheit. * Grease a 9-inch by 13-inch baking dish with the butter. * Add the strawberries, rhubarb, sugar and cornstarch to the baking dish and toss with a wooden spoon until well combined and the cornstarch and sugar are coating the fruit. * In a medium bowl, add the white and brown sugar, the oats, the flour, the cinnamon and the salt and stir well come combine. * Add the melted butter and stir until well combined. * Pour the topping evenly over the fruit mixture in the baking pan. * Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit. * Remove the aluminum foil after 30 minutes and bake for an additional 15-20 minutes, or until the topping is golden brown and the fruit filling is bubbly. * Let sit at room temperature for about 5-10 minutes before serving with vanilla ice cream. 🥣 KITCHEN TOOLS USED IN THIS RECIPE: Blue Baking Dish: https://amzn.to/2WfWuFv White Spatula: https://amzn.to/3Ucr9Q8 💎ALL-TIME FAVOURITES: Instant Pot Duo 6QT: https://amzn.to/3rHNlG8 KItchen Aid Hand Mixer: https://amzn.to/3oKW34p Le Creuset Dutch Oven Pot: https://amzn.to/3rMrMnY Cast Iron Skillet: https://amzn.to/3rIUOEI Baking Sheet Pan: https://amzn.to/3uGND1X Springform Cake Tin: https://amzn.to/3rMtg1w Cutting Board Set: https://amzn.to/3sDWmzh Mixing Bowl Set: https://amzn.to/3LG4rwb Balloon Whisk: https://amzn.to/3rJU2r3 Spatula Set: https://amzn.to/3oIyTvJ Garlic Press: https://amzn.to/3rMt6XY Instant Read Thermometer: https://amzn.to/3BeC1Vb OUR FAVOURITE KITCHEN ITEMS & PROPS: ♥️ Kitchen towels: https://www.etsy.com/shop/ForestlandLinen https://www.etsy.com/shop/MagicLinen https://greengatehome.com/ ♥️ Backdrops: https://www.etsy.com/shop/InkAndElm ♥️ Dishes & Ceramics: https://blop.ro https://www.etsy.com/shop/AnnaBelleCeramics ♥️ Cookware and props: https://www.riess-markenshop.de/en https://www.falconenamelware.com/ https://lecreuset.com https://www.denbypottery.com/cast-iron https://amzn.to/3uLkPp4 ♥️ Shop my Amazon Store (with ALL my favourite kitchen products!) https://www.amazon.com/shop/thebusybakerblog 📷 OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR: Canon 90D: https://amzn.to/3HfcU6G Canon 6D Mark II: https://amzn.to/3uidzR1 50mm Lens: https://amzn.to/3GiwAVW Photography lens: https://amzn.to/3uiDQis Video/Photography lens: https://amzn.to/3Hj10sl Tripod: https://amzn.to/3419mXy Light stand: https://amzn.to/3ocDaab Video/photography light: https://amzn.to/3gcxvwy Softbox: https://amzn.to/3AOJ0nj **The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**