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Home >> Recipes >> Dessert >> Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

for the filling:

4 cups frozen rhubarb

4 cups unsweetened frozen strawberries

½ cup brown sugar

2-3 teaspoons lemon juice

½ cup cornstarch

for the topping:

1 cup flour

1 cup brown sugar

1 cup oats

1 stick margarine

            If you like you can also add cinnamon or nutmeg to the crumbs for interest or you may add
1/3 cup chopped hazelnuts, walnuts or pecans or sliced almonds. 



oven to 350 degrees F.  In a large bowl
toss fruit with sugar, lemon and cornstarch. Pour the fruit into a 9” deep dish
pie plate or quiche dish. Pack it down lightly with your fingertips.  This recipe can also be prepared as
individual servings in ramekins. It will fill 8 6-8 ounce ramekins.  Avoid disposable pans when making crisps
because they cannot be turned out for serving. 
They will fall apart, resulting in a sodden mess.

            In a bowl
stir together flour and brown sugar until no lumps remain.  Add the oats and combine.  Cut up the margarine and work it into the dry
ingredients using a pastry blender or your fingertips until it resembles large
crumbs.  There should be no visible
margarine remaining.  Crumble the mixture
evenly over the fruit, completely enclosing it. 
Bake 50-60 minutes for a full size crisp or 20-30 minutes for individual
servings or until the fruit is bubbly and the crumb topping has darkened.  Serves 8

            Crisps can
be served warm or at room temperature, making them perfect all year round. 

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