Strawberry Rhubarb Crisp
Ingredients:
4 cups fresh or frozen rhubarb, chopped
4 cups fresh or frozen strawberries cut in half or quartered
1 cup sugar
1/4 cup flour
Oatmeal Topping:
2 cups oatmeal
1 3/4 cups packed brown sugar
1 cup flour
1 teaspoon cinnamon
2 sticks cold butter
Directions:
Preheat oven to 325. In a large bowl combine rhubarb, strawberries, sugar and 1/4 cup flour. Spoon into a greased 9 x 13 baking dish. For the topping, combine the brown sugar, 1 cup flour, oatmeal, and cinnamon. Use 2 forks or a pastry blender to cut cold butter into oatmeal mixture until it resembles coarse crumbs. Sprinkle oatmeal mixture evenly over fruit. Bake for 40 to 50 minutes or until fruit is tender and topping is golden brown.
It turns mushy very fast with the oatmeal in the topping but wonderful if you eat it all the first day out of the oven.
My family loves this recipe!
Good way to use up rhubarb