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.
Serves: 8 person(s)
Preparation Time: 25 mins
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
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.
Serving suggestions not included in nutritional analysis.
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