Monday, September 12, 2011

Strawberry Rhubarb Crisp


3/4 cup white sugar (or 1 cup for a sweeter crisp)
3 tablespoons all-purpose flour
4 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/4 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
1/4 c. nuts
1 t. cinnamon
1/4 t. nutmeg
Preheat oven to 375 degrees F
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a greased 9×13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, nuts, cinnamon, nutmeg, butter, and oats until crumbly. I use 2 butter-knives or my fingers. ( till pea sized pieces) Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

3 comments:

Nancy Josland Dalsin said...

Yea, the fresh rhubarb is out and this recipe sounds so good, I must try it!
Love the cast iron bowls. I can see some French onion soup in those bowls.

Kim said...

That is funny... I have made French Onion Soup in these. ( just for photos, they really aren't deep enough for serving dishes, but oh so pretty for pictures) Thanks for the comment!

My Italian Smörgåsbord said...

yeah!!! you are back!
lovely picture Kim and wonderful recipe. I recently made a semifreddo with rhubarb and strawberries but this sounds even better! the kids must have loved it!

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