Recipe: Rhubarb and Strawberry Crisp

June 05, 2013 (Updated: 2:46 PM)

Ingredients

  • 1 quart of fresh Michigan strawberries, washed and halved
  • 3-4 stalks of fresh rhubarb, sliced in 1-inch pieces
  • 1 cup sugar or sugar substitute
  • Zest from 1/2 orange
  • Orange juice from 1 orange (about 1/2 c.)
  • 1 tbsp. cornstarch

Topping

  • 1/2 c. flour
  • 1/4 c. sugar
  • 1/2c. slivered almonds
  • 1/2 c. quick-cooked type oatmeal
  • 1 stick of cold salted butter or margarine cut into small pieces

Directions

Preheat oven to three hundred seventy-five (375) degrees. Mix the strawberries and rhubarb together with the sugar and zest. Combine orange juice and cornstarch mixing well and add to the fruit. Put into a pie plate. Mix topping ingredients together just enough so it forms small crumbles stuck together and sprinkle on top of the fruit mixture. Bake for forty-five (45) minutes or until topping is golden brown. Serves four (4) to six (6) people.


What do you think? Leave your comments below or you can go back home.

Comments