Strawberry Rhubarb Crisp
Next year at this time, I should have some homegrown 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
|Strawberry Rhubarb Crisp|
1 c flour
1/2 c brown sugar
1/2 c rolled oats
1/2 c sliced almonds
2 t ground cinnamon
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.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy.
And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!