Strawberry Rhubarb Crisp 

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Serves: 8 person(s)

Preparation Time: 25 mins
Cooking Time: 40 mins

A crisp mingling the flavors of rhubarb and strawberries.

Ingredients:

3/4 cup all-purpose flour

3/4 cup sugar (for topping)

1 tsp nutmeg

1 dash of salt

6 Tbsp butter, softened

3/4 cup rolled oats

2 pint baskets California strawberries, stemmed and halved (divided)

3 cup rhubarb slices, sliced 1/3-inch thick

2/3 cup sugar (for filling)

1 Tbsp cornstarch

Directions:

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.

Variations:

If desired, top with lowfat whipped topping or ice cream (see suggested recipes below).

Serving suggestions not included in nutritional analysis.

Author:

Recipe and photo provided courtesy of the California Strawberry Commission. © 2004 California Strawberry Commission. All rights reserved.
California Strawberry Commission

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