Apr 12, 2011

Strawberry-Rhubarb Crisp

If you have been reading this blog for very long you know I love rhubarb and last year I was so excited to get my bundle just to find out I couldn't eat it at all, it didn't agree with my pregnant tummy... so with rhubarb season right around the bend I thought I would post this very yummy recipe.

Crust:
2 c. flour
1-1/2 c. oats
1-1/2. c. brown sugar
1 c. soft butter

Filling:
1-1/2. c. chopped rhubarb
1-1/2 c. sliced strawberries
1-2/3 c. sugar
2-1/2 T. corn starch
2-1/2 c. water

Combine crust ingredients, press half of mixture into a 9x13'' greased pan. Top with berries and rhubarb.
Stir together water, sugar and corn starch. Heat until thickened, pour over fruit, sprinkle with other half of crumbs.
Bake @ 350 for 45 mins.

This is my hubby's favorite dessert and I had saved enough rhubarb in the freezer to make it. I enjoy it warm with a scoop of vanilla ice cream but it's just as good cold the next day. I usually half the recipe but use the whole amount of fruit.

2 comments:

Angie said...

I can testify that this recipe is super yummy ... I cut the sugar in half b/c it was too sweet for us.
And I'm thrilled to have discovered a huge rhubarb patch at our new home!

Amber said...

Crisps are one of my all time favorites! And so quick and easy...excited to get my oven fixed/replaced and try this!