Strawberry Rhubarb Crisp

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 cup brown sugar 
• 1.3 sticks butter cut into pea-sized pieces
• 0.3 cup cornstarch 
• 1  orange zest juiced
• 4 stalks rhubarb cut into 1/2-inch lengths
• 0.5 cup rolled oats 
• 1 pinch salt 
• 1 quart strawberries stemmed quartered
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 1 tablespoons water 
• 1.3 cups flour whole-wheat

Equipment

• food processor
• bowl
• oven
• ramekin
• baking pan

Directions

1. Watch how to make this recipe.
2. Whipped cream or ice cream, for serving
3. Preheat the oven to 350 degrees F.
4. Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.
5. In a food processor combine the flour, oats and brown sugar and pulse to combine.
6. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly.
7. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.
8. Crumble the topping over the filling.
9. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes.
10. Serve warm with whipped cream or ice cream.
11. It's berry delicious!