Rhubarb crisp recipe

Ingredients

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional

Directions

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.
• In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

I quadrupled this recipe for an outdoor wedding reception I held in my yard this summer. I should have made 10x that as it was loved by absolutely everyone! It was my first time working with rhubarb (I moved to a farm with rhubarb) and it was spectacular! Some of the guests wanted the recipe so I sent them this way. I have made this twice since then. Thanks for a fabulous treat I know I will be making for years to come.
This was the easiest and tastiest rhubarb crisp recipe I've ever made
This crisp was very good. I used strawberries and I put it in a 9 x 9” baking dish. It seemed like too much fruit for the 8 x 8. The crumbs were a little bit less maybe because of that, but it tasted delicious. I think I would do 1 ½ recipe for the crumbs on the 9 x 9 dish. Also, for me, it was cooked in 35 minutes. Apples would probably take the longer cooking time.
This called for a lot of corn starch. I'm not sure it needed so much because the bottom of the dish had a layer of gooey gelatinous corn starch globs which were pretty unappealing. The topping called for a lot of butter. The topping was very soft and mushy going on but it did crisp up really nicely. Overall this was okay, but I would either try a new recipe or make some modifications next time.
Rhubarb and apples together is what got my attention. I had always used rhubarb by itself or with strawberries or raspberries in crunches, crisps, or cakes. This one is a real keeper. The apples make it unique and oh so good. I made both and I prefer the apple version over the strawberry. I added walnuts to both the Streusel topping and fruit mixture the second time I made it. I like nuts and it added a little crunch.
Super easy. super tasty!! Added nutmeg instead of cinnamon (not a fan of cinnamon). Just got it out of the oven. nearly half over in 5 minutes.