Strawberry-Rhubarb Crisp

By á-2825

Ingredients

• 6 cups sliced fresh strawberries (about 1-1/2 lb.)
• 4 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb (about 1 lb.)
• 1 cup granulated sugar
• 4 teaspoons quick-cooking tapioca
• 1/4 teaspoon salt
• 3/4 cup coarsely crushed shortbread cookies (about 12 cookies)
• 1/3 cup all-purpose flour
• 3 tablespoons packed brown sugar
• 2 tablespoons butter
• Whipped cream (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 70mins
Adapted from Www.betterhomesandgardens.com

Preparation

Step 1

1. Preheat oven to 400 degrees F.

2. In a large bowl combine strawberries, rhubarb, granulated sugar, quick-cooking tapioca, and salt. (If using frozen fruit, let mixture stand for 40 minutes or until fruit is partially thawed but still icy.) Place the fruit mixture in a 2-quart rectangular baking dish and cover tightly with foil.

3. For topping, in a small bowl combine crushed shortbread cookies, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.

4. Place baking dish in preheated oven and bake for 30 to 40 minutes. Uncover; sprinkle with topping. Bake 6 to 8 minutes more. Serve warm with whipped cream.