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Strawberry-Rhubarb Crisp Recipe

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This recipe for Strawberry-Rhubarb Crisp is from The Bake Shop, 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:  
Almond Topping:
1 C. slivered almonds
1 C. flour
1 C. packed brown sugar
1/8 tsp. salt
1 stick unsalted butter, cold
Filling:
6 stalks rhubarb
1 1/2 pt. strawberries
6 Tbsp. sugar
2 Tbsp. flour
Directions:
Directions:
Preheat oven to 350º. Toast the almonds until lightly browned (6-8 minutes). Cool and coarsely chop. Combine topping ingredients, incorporating the butter while keeping the topping crumbly. Set aside. Trim and peel the rhubarb; cut into 1-inch pieces, you should have about 3 cups. Hull the strawberries and cut in half. Toss fruit together with granulated sugar and flour until evenly coated. Place fruit in a 6x10inch baking dish and cover evenly with topping. Bake for 1 hour or until brown, bubbly and crisp. Serve warm with ice cream or whipped cream. Makes 6-8 servings.

 

 

 

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