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Rhubarb Strawberry Crisp


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  • 2.5 Cups diced Rhubarb
  • 2.5 Cups halved Strawberries
  • 1 tsp grated Orange Peel
  • 3 Tbs Butter
  • 1/3 Cup Chopped Pecans
  • 1/2 Cup Sugar
  • 1 Tbs Cornstarch
  • 1/3 Cup Flour
  • 1/4 Cup Brown Sugar
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Salt



Step 1

Stir together rhubarb, strawberries, sugar, cornstarch and orange peel. Put in 2 quart baking dish. Stir together pecans, flour, brown sugar, cinnamon and salt. Cut in butter until crumbly. Sprinkle over rhubarb and strawberries. Bake at 350 until fruit is bubbling and topping is brown, about 40 minutes. Allow to cool before serving.


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