The very first recipe I blogged was Strawberry Rhubarb Crisp. I’m revisiting the recipe and using the abundance of rhubarb from the garden and fresh strawberries from the market.
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Fresh picked rhubarb from the garden.
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red ripe strawberries
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Mix all the filling ingredients together then sprinkle on the topping mixture and bake for 35 to 40 minutes.
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Simple, quick, and delicious!
Strawberry Rhubarb Crisp
{serves 10-12}
{print recipe Here}
Ingredients
{Filling}
1½ pounds sliced rhubarb
1½ pounds sliced strawberries
1½ cups sugar
¼ cup flour
{Topping}
1 cup oatmeal
½ cup flour
8 tablespoons unsalted butter
¼ cup sugar
¼ cup brown sugar
½ teaspoon cinnamon
Instructions
preheat oven to 400°F
1. Line a rimmed baking sheet with parchment paper. Arrange ramekin dishes on the baking sheet.
2. In a large bowl combine the filling ingredients and portion it out into the ramekin dishes (or one 9-by13 inch baking dish}
3. In a medium size bowl mix the topping ingredients together until crumbly then sprinkle it over the filling.
4. Bake until filling is tender and topping is golden, 35-40 minutes. Serve warm or at room temperature with a scoop of ice cream {optional}.
{print recipe Here}
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posted by: Kay
