Rhubarb Strwawberry Crisp

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Serves about 6

For the filling:
5 cups diced rhubarb
2 cups sliced strawberries (or raspberries)
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon

For the topping:
1 cup all-purpose flour
3/4 cup brown sugar
1/2 cup large-flake rolled oats
1/2 cup butter, melted

Preheat oven to 375 F. Grease a 9 x 9 x 2-inch baking dish. In a large bowl, combine rhubarb, strawberries, sugar, flour, and cinnamon. Place in prepared baking dish. To make the topping, combine flour, sugar, oats and butter. Sprinkle over rhubarb mixture. Bake until fruit is tender and topping is golden brown, about 35 to 40 minutes. Serve warm with vanilla ice cream if desired.

Reviews of Rhubarb Strwawberry Crisp :

1-1 of 1 reviews

A foodie in japan Dec 14, 2005
Would make this again.
this is good

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