My MaMaw’s Classic Rhubarb Crisp. Straight from her kitchen, to my heart! A simple dish from fresh rhubarb, sweetened with strawberries and just a touch of sugar. For a straight Rhubarb Crisp, use 7 cups of diced Rhubarb and omit the berries. Enjoy!
Heat oven to 375 degrees F.
Lightly spray a 9x9 baking dish with non-stick cooking spray, set aside.
In a large bowl combine rhubarb, strawberries, sugar, cornstarch and lemon juice. Mix to coat each piece of fruit, then set aside while you prepare the topping.
In the bowl of your food processor, combine nutmeg, cinnamon, flour, sugar, butter pieces and oats. Make sure your butter is very cold!
Pulse until the mixture resembles bits of pea sized wet sand.
Alternately, you could do this in a regular bowl with a pastry cutter or two forks, just make sure the butter is well distributed throughout.
Stir the fruit a few times and pour into prepared baking dish.
Spread topping evenly over the fruit mixture.
Bake at 375 degrees F for 45 minutes.
You may want to put a sheet of aluminum foil under your dish in case it bubbles over.
When the crisp is done, allow to cool for 10 minutes before serving.
Scoop warm into serving dishes and top with a scoop of vanilla ice cream.