Rhubarb and Strawberries or Apples crisp

By JoyT

I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert!


Nutritional Facts

1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.

Ingredients

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional
• Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples
or strawberries; toss to coat. Spoon into an 8-in. square baking
dish.

In a small bowl, combine the oats, brown sugar, butter, flour and
cinnamon until the mixture resembles coarse crumbs. Sprinkle over
fruit. Bake at 350° for 45 minutes or until bubbly and fruit is
tender. Serve warm with ice cream if desired. Yield: 8 servings.