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Strawberry-Rhubarb Crisp Recipe

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This recipe for Strawberry-Rhubarb Crisp is from The Ginn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Filling:
1 ½ lbs rhubarb, sliced (5 cups)
1 ½ pint strawberries, slices (3 cups)
2/3 cup sugar
1 tbsp quick-cooking tapioca

For Topping:
1 cup all-purpose flour
1/3 cup cornmeal
1 cup light-brown sugar
1 tsp ground cinnamon
¼ tsp salt
6 tbsp unsalted butter, melted
Directions:
Directions:
Heat oven to 350°F. In a large bowl, stir together all filling ingredients. Place in 9-inch deep-dish glass or ceramic pie plate.

In medium bowl, stir together flour, cornmeal, brown sugar, cinnamon and salt until combined. Stir in melted butter until mixture is moistened and crumbs form. Sprinkle over fruit.

Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool at least 20 minutes. Serve warm or at room temperature.

 

 

 

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