Saturday, March 9, 2013

Strawberry-Rhubarb Crisp

Source: New Moosewood Cookbook

1 pound rhubarb, cut into 1-inch chunks
2 cups sliced strawberries
1 1/4 cups rolled oats
1 cup flour
1/4 cup brown sugar
3/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
1/2 tsp salt
1 stick butter, melted

1. Preheat oven to 375.  Combine the strawberries & rhubarb in oiled 9-inch square baking dish.
2. Mix together the remaining ingredients; spread over the top of the fruit & pat firmly into place.
3. Bake uncovered 35 minutes, or until top is browned and fruit starts to bubble. 

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