Next year at this time, I should have some home grown rhubarb for this recipe. Strawberries too. But these ingredients did come from my local market. I am going back to the old house on a regular basis to keep the "garden" going until all can be transplanted this fall. Oh and the rhubarb, it is doing very well thank you!
adapted from: The Foster's Market Cookbook
375 degree oven
|Strawberry Rhubarb Crips|
the intro: This crisp is slightly tangy. You may want to add more sugar if you prefer a sweeter dessert. And, as with most crisps, vanilla ice cream or lightly sweetened whipped cream is a wonderful complement to this dish.
1 c flour
1/2 c brown sugar
1/2 c rolled oats - I used 1 c oats in place of the oats and almonds
1/2 c sliced almonds
2 t ground cinnamon
1/2 t ground cloves - I did not use.
1/4 t salt
12 T (1 1/2 sticks) butter, cut into 1/2 inch dice
Combine all dry ingredients, cut in butter until mixture resembles coarse meal.
2 c hulled and halved strawberries - I used 4 cups
4 c chopped rhubarb
1 c sugar (or up to 1 1/4 c sugar for a sweeter taste) - I used 1 1/4 cups sugar
3 T flour
1 T cornstarch
Combine filling ingredients, turn into a 11X7X3 inch pan or a large skillet.
Crumble the topping over the top.
Bake 45-55 minutes or until done in your oven.
Serve with your choice of vanilla ice cream or whipped cream.
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