Saturday, June 25, 2011

Rhubarb Berry Crisp

4 c rhubarbs pieces (I recommend peeling them)
2 c sliced strawberries, or any other berry
1 c sugar
1 1/3 c flour, divided
1/2 tsp cinnamon
1 c brown sugar
1 c old fashioned rolled oats (I have successfully used both quick cook and instant, in a pinch)
1/4 tsp nutmeg
1/2 c butter, melted and cooled

Melt butter in microwave and set aside to cool.

In large bowl combine rhubarb, berries, sugar, 1/3 c flour and cinnamon. Mix well and transfer to a greased 9x13 baking dish.

In another bowl (or heck, use the same bowl and save on dishes!) combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create topping. Dump the topping onto the rhubarb mixture and spread evenly. Bake at 350 for 35-40 min, or until the top is nicely browned and the juices are bubbling up. Serve warm with ice cream, or chilled. Tried and true and oh so good!


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