Sunday, June 15, 2014
Recipe: Rhubarb Strawberry Crisp
I want to make sure you are using up all those great strawberries and the excess rhubarb from your patch ( or in my case, my neighbor's patch). This has the perfect sweetness/tartness flavor and the crunchy topping makes it one of my favorite desserts. Best served warm with a scoop of vanilla ice cream!
RHUBARB STRAWBERRY CRISP
Grease an 8x8 square baking pan. Preheat oven to 350 degrees.
3/4 Cup Sugar
3 Tbs Cornstarch
3 Cups rhubarb, diced
2 Cups Strawberries, sliced
In large bowl, combine sugar and cornstarch. Add rhubarb and strawberries. Toss to coat. Place into pan.
1 Cup Old-Fashioned Oats
1/2 Cup Brown Sugar
1/2 Cup Butter, melted
1/3 Cup Flour
1 tsp Cinnamon
In a small bowl, combine the oats, brown sugar, flour, cinnamon and butter with a fork until mixture resembles coarse crumbs. Sprinkle over the fruit in the pan. Bake for 45 minutes at 350 degrees. Best served warm with a scoop of vanilla ice cream.
Click HERE for a printable version of the recipe.