Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp

Yield 8 servings

Ingredients

Filling:

  • 6 cups (1/2-inch) slices rhubarb (about 2 pounds)
  • 2 1/2 cups halved strawberries
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon ground cinnamon
  • Cooking spray

Topping:

  • 2/3 cup all-purpose flour (about 3 ounces)
  • 1/2 cup packed brown sugar
  • 1/2 cup regular oats
  • 1/4 teaspoon ground cinnamon
  • Dash of salt
  • 6 tablespoons chilled butter, cut into small pieces

Directions:

  1. Preheat oven to 375°.
  2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray.
  3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.

 

Nutritional Information per Serving: Calories 300 Total Fat 9.3g Carbs 54.3g Fiber 3.5g Protein 3.1g Sodium 89 mg

Recipe from cookinglight.comet 

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