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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Strawberry-Rhubarb Crisp Recipe

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This recipe for Strawberry-Rhubarb Crisp is from The Official 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:  
Filling:

6 medium stalks rhubarb, cut into 1/2-inch pieces
2 c. strawberries, hulled and halved lengthwise
1/2 c. sugar

Topping:

1 c. all-purpose flour
1/2 c. old-fashioned rolled oats
1/3 c. sugar
1/3 c. firmly packed golden brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. (1 stick) unsalted butter, melted
Directions:
Directions:
Preheat to 350º. Have ready a 2.5 quart ceramic or glass pie dish or baking dish.

2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.

3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.

4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.

 

 

 

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