A crisp mingling the flavors of rhubarb and strawberries.
Preparation Time: 25 mins
Cooking Time: 40 mins
Preheat oven to 400ºF.
CRISP TOPPING: In large bowl mix the flour, 3/4 cup sugar, nutmeg and salt and blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.
STRAWBERRY-RHUBARB FILLING: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish.
Cover evenly with Crisp Topping. Bake in center of pre-heated oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries.
If desired, top with lowfat whipped topping or ice cream (see suggested recipes below).
Serving suggestions not included in nutritional analysis.