Strawberry Rhubarb Crisp

By á-24269

Strawberry Rhubarb Crisp with crunchy top

Ingredients

• Crisp Topping:
• 3/4 Cup Flour
• 3/4 Cup Sugar
• 1 tsp nutmeg
• Dash Salt
• 6 Tbs Butter
• 3/4 Cup Oats
• Strawberry Rhubarb Filling:
• 6 Cups Strawberries, stemmed and halved
• 3 Cups Rhubarb slices, 1/3 inch thick
• 2/3 Cup Sugar
• 1 Tbs cornstarch

Preparation

Step 1

Preheat Oven to 400 degrees

To prepare crisp topping, in large bowl mix all topping ingredients except butter and oats, blend thoroughly. Then blend in butter slowly in pieces until mixture resembles course crumbs. Mix in oats, set aside.

To prepare strawberry rhubarb filling, in large bowl mix 4 cups of the strawberries (reserve remaining 2 cups), rhubarb, sugar and cornstarch and blend thoroughly. Spoon in shallow baking dish. Cover evenly with crisp topping. Bake in oven for about 40 minutes or until filling is bubbly and topping is lightly browned. Let cool slightly to set. Serve warm with reserved strawberries. Top with whip cream or vanilla ice cream.