"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Classic Strawberry-Rhubarb Crisp Recipe

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This recipe for Classic Strawberry-Rhubarb Crisp, by , is from Sharon's 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!

Contributor:  
Contributor:  
Sharon Moore

Category:
Category:
 

Sweetened Whipped Cream


Ingredients:  
Ingredients:  
2/3 cup granulated sugar
2 or 3 teaspoons cornstarch*
1/4 teaspoon ground cinnamon
2 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb, thawed
2 cups coarsely chopped fresh strawberries
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/3 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons butter, melted
1 recipe Sweetened Whipped Cream (optional)

Directions:
Directions:
Preheat oven to 375 degrees F.

In a large bowl stir together 2/3 cup granulated sugar, cornstarch, and cinnamon.

Stir in rhubarb and strawberries. Transfer mixture to an ungreased 2-quart square baking dish.

For topping, in a medium bowl stir together flour, oats, brown sugar, and salt. Stir in melted butter.
Sprinkle topping over fruit mixture.

Bake, uncovered, for 30 to 35 minutes or until fruit is tender and topping is golden. Serve warm. If desired, top with Sweetened Whipped Cream.

*TIP:For fresh rhubarb, use 2 teaspoons cornstarch; for frozen rhubarb, use 3 teaspoons cornstarch.
 

Sweetened Whipped Cream


Ingredients:  
Ingredients:  
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla

Directions:
Directions:
In a chilled mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl).

 

 

 

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