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Strawberry Rhubarb Crisp

Crisp Topping:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground nutmeg
Dash salt
6 tablespoons butter, softened
3/4 cup old-fashioned rolled oats

 

Strawberry-Rhubarb Filling:
2 pint baskets California strawberries, stemmed and halved (divided use)
3 cups rhubarb slices (1/3-inch thick)
2/3 cup granulated sugar
1 tablespoon cornstarch

1. Heat oven to 400*F.
2. Prepare Crisp Topping: In large bowl mix all ingredients except butter and oats to blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.
3. Prepare Strawberry-Rhubarb Filling: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with Crisp Topping.
4. Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly.
5. Serve warm or at room temperature with reserved strawberries. Top with whipped cream or ice cream, if desired.

Makes 6 servings

Nutritional Information: 323 calories; 10 g fat; 23 mg cholesterol; 128 mg sodium; 58 g carbohydrate; 3 g fiber; 3 g protein.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.

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