Strawberry-Rhubarb Crisp (Rachel Jackson)

By LADONMANK

Ingredients

• 2 cups sliced fresh rhubarb (about 1/2 inch thick)
• 2 cups halved strawberries
• 3/4 cup firmly packed light brown sugar
• 4 Tbsp. flour, divided
• 2 Tbsp. firmly packed light brown sugar
• 1/4 cup (1/2 stick) cold butter or margarine
• 3 cups honey-flavored multi-grain cereal flakes with oat clusters and almonds, lightly crushed

Preparation

Step 1

PREHEAT oven to 350°F. Toss rhubarb with strawberries, 3/4 cup brown sugar and 2 Tbsp. of the flour in large bowl. Place in ungreased 9-inch square baking dish.

MIX remaining flour and 2 Tbsp. brown sugar in separate large bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.

BAKE 30 min. or until topping is lightly browned and rhubarb is tender.