Springtime brings fresh
strawberries and rhubarb and the opportunity make a delicious
dessert...like this one.
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
- Heat oven to 400°F
(205°C).
- 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.
- 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.
- Bake in center of oven
about 40 minutes until filling is bubbly and topping is lightly
browned. Cool slightly.
- 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.
