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Strawberry Rhubarb Crisp

Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Topping: 3/4 C flour 2/3 C sugar large pinch salt 6 T cold butter, sliced 1/2" and cubed 1/2 C oatmeal 1/2 C toasted nuts, walnuts or hazelnuts (optional) 1/2 t cinnamon (optional) Filling: 2 lb. rhubarb, cut into 1/2' pieces, about 8 cups 1 lb. strawberries, halved, about 4 cups 1/4 C flour 1/2 C sugar 1 1/2 t vanilla zest of one large orange
Directions: 1. Preheat oven to 350. Butter an 11 x 13 glass dish. 2. In a small bowl, combine topping ingredients: flour, sugar and salt. Rub in butter with fingers until clumps form. Stir in oats, nuts and cinnamon. Set aside. 3. In a very large bowl, mix filling ingredients: sugar and vanilla. Stir in flour. Then add zest. Toss in rhubarb and stir until coated. Add strawberries and stir gently. 4. Pour fruit into buttered dish. Sprinkle oat topping evenly. Bake about 45 minutes until filling bubbles thickly and topping is lightly browned and crisp. Cool 10 - 15 minutes before serving. Delicious warm or cold with vanilla ice cream.
Comments: This is adapted from recipes found at Bon Appetit's website and an old Betty Crocker cookbook. Tastes like summer!
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