Strawberry Rhubarb Crisp with Pomegranate Glaze
The astringency of rhubarb and the sweetness of strawberries – like saying goodbye to winter and hello to spring. This always-popular dessert is best served slightly warm and with a generous topping of vanilla ice cream (dairy or dairy-free).
Makes 6 Servings
- 6 cups hulled and quartered fresh strawberries
- 8 rhubarb stalks, chopped into ½ inch pieces
- 4 tablespoons cornstarch
- ⅓ cup raw sugar
- 3 tablespoons Red Crown Pomegranate Reduction
- 6 tablespoons cold butter, cut into ½ inch cubes
- ¾ cup brown sugar
- ⅔ cup whole wheat flour
- ½ cup rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Preheat oven to 375°.
Add berries and rhubarb to shallow baking dish. Toss with cornstarch and sugar. Add pomegranate reduction and stir gently until well incorporated.
Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.