Sunday, July 3, 2011

Strawberry Rhubarb Crisp

Here's another delicious recipe for while rhubarb is still available from the garden or the store! There are many rhubarb crisp recipes available, but this is my favorite.  There's nothing unusual about what's in it, so it must be something about the amounts of the various ingredients.  It will be somewhat "wet" so it's best served in bowls.  I'm making it for our July 4th picnic tomorrow! 


4  c. rhubarb pieces (about 1 lb.)
2 c. sliced strawberries
1 c. sugar
1 1/3 c. flour, divided
1/2 tsp. cinnamon
1 c. brown sugar
1 c. old fashioned rolled oats
1/4 tsp. nutmeg
1/2 c. butter, melted & cooled

What to Do:

In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Transfer to greased 9 x 13 inch baking dish.  In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create the topping. Sprinkle topping over rhubarb mixture and bake at 350 degrees for 35-40 minutes.  Serve with whipped cream or vanilla ice cream.

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