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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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:  

Photo: Brenda Darroch Yankee magazine

Strawberry-Rhubarb Crisp
1 1/2 pounds rhubarb, cut into 1/2-inch slices
1 pint strawberries, hulled and quartered
2 tablespoons quick-cooking tapioca
3 tablespoons light brown sugar
1 1/4 cups all-purpose flour
3/4 cup rolled oats
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, melted
Directions:
Directions:
Preheat the oven to 350°. Generously butter an 8-inch square baking dish. In a large mixing bowl, combine the rhubarb and strawberries and toss to mix. Sprinkle on the tapioca, brown sugar, and 1/4 cup of the flour. Stir gently and transfer to the prepared baking dish. In a separate bowl, combine the remaining cup flour, rolled oats, the granulated sugar, cinnamon, baking powder, and salt. Whisk to blend thoroughly. Pour on the melted butter and toss with a fork to create a crumbly mixture. Scatter over the rhubarb and bake for 45 minutes to 1 hour or until the rhubarb is tender when pierced and the crust is lightly browned. Serves 6.
Personal Notes:
Personal Notes:
3 cups rhubarb is approximately 1 1/2 pounds.

 

 

 

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