RHUBARB-STRAWBERRY CRISP
3 cups fresh rhubarb, cut in 1 inch pieces
1 (16 ounce) package frozen whole strawberries, drained (or 1 pint of fresh strawberries)
1/4 cup sugar for frozen berries, 1/8 cup if they are fresh
1/4 cup sifted flour
3/4 cup rolled oats, quick uncooked
3/4 cup brown sugar
1/3 cup melted butter or margarine
Combine rhubarb, berries and sugar. Place in 9-inch square baking dish.
Combine flour, oats, brown sugar and melted butter, mixing until crumbly. Sprinkle crumb mixture on top of rhubarb and berries.
Bake at 350 degrees for 40 minutes or until rhubarb is tender.
Makes 6 servings
Adapted from source: Mae Burt Keighley Adams, The Providence Journal, Recipes You Asked For cookbook, 1962
3 cups fresh rhubarb, cut in 1 inch pieces
1 (16 ounce) package frozen whole strawberries, drained (or 1 pint of fresh strawberries)
1/4 cup sugar for frozen berries, 1/8 cup if they are fresh
1/4 cup sifted flour
3/4 cup rolled oats, quick uncooked
3/4 cup brown sugar
1/3 cup melted butter or margarine
Combine rhubarb, berries and sugar. Place in 9-inch square baking dish.
Combine flour, oats, brown sugar and melted butter, mixing until crumbly. Sprinkle crumb mixture on top of rhubarb and berries.
Bake at 350 degrees for 40 minutes or until rhubarb is tender.
Makes 6 servings
Adapted from source: Mae Burt Keighley Adams, The Providence Journal, Recipes You Asked For cookbook, 1962
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