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Wednesday, May 21, 2014

Strawberry-Rhubarb Crisp...

It's rhubarb season in the Midwest!  I'm not really a fan, but my husband loves it, so I bought a plant a couple years ago and it is finally producing enough to do something with.  I saw a recipe for Strawberry-Rhubarb Crisp and decided to give it a whirl.  I thought if it included strawberries, then I might like it and I did!  I even made it with only rhubarb one time and it was still delicious.  When I have ripe strawberries in my garden, I'm going to try it with only strawberries.  If you do this just add 4 Cups of strawberries or rhubarb, whatever you choose to use instead of 2 cups of rhubarb and strawberries.


Strawberry-Rhubarb Crisp

Ingredients
  • 2 Cups Rhubarb cut into 1/2 inch pieces
  • 2 Cups Strawberries (hulled and halved or quartered)
  • 1/2 Cup sugar
  • 1 Cup all-purpose flour
  • 1/2 Cup Old fashioned oats
  • 1/3 Cup Sugar
  • 1/3 Cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 Cup (1 stick) butter
Cooking Directions

Filling:
In a bowl, stir together the strawberries rhubarb and sugar.  Pour in a 2 qt. greased baking dish and set aside.
Topping: 
 Melt butter in a large microwave safe bowl. Stir in flour, oats, sugars, cinnamon and salt until well blended and moistened crumbs form. Spoon the mixture over the top.
Bake at 350 degrees for 35-40 minutes.

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