Strawberry-Rhubarb Crisp

By á-2852

Ingredients

• For the Topping:
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1 tsp. nutmeg
• Dash salt
• 6 Tbsp. butter, softened
• 3/4 cup rolled oats
• For the Filling:
• 2 pint baskets strawberries, stemmed and halved
• 3 cups rhubarb slices, 1/3 inch thick
• 2/3 cup sugar
• 1 Tbsp. cornstarch

Preparation

Step 1

Oven 400 degrees

For the topping: In a large bowl mix all ingredients except butter and oats to blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

For the Filling: In another large bowl, mix 4 cups of the strawberries (reserve remjaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with topping. Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Top with whipped cream or ice cream, if desired.