Desserts: Warm Desserts: Strawberry Rhubarb Crisp

A crisp mingling the flavors of rhubarb and strawberries.

Author: Recipe and photo provided courtesy of the California Strawberry Commission. © California Strawberry Commission. All rights reserved.
Date: June 08, 2010

Serves: 8 person(s)

Preparation Time: 25 mins
Cooking Time: 40 mins

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.

Related Recipes:

Cashew Cream
Non-Fat Vanilla Ice Cream
Ricotta Cream
Vanilla Ice Cream