Strawberry Rhubarb Crisp (Moosewood Cookbook)

2 lbs fresh rhubarb cut into 1 inch chunks
4 cups sliced strawberries
1/2 cup white sugar

Topping Ingredients
1 1/4 cups rolled oats
1 cup flour
1/4 cup brown sugar
3/4 tsp cinnamon
dash of both allspice & nutmeg
1/2 tsp salt
1/2 cup earth balance spread (or butter if you prefer) – melted

1) Preheat oven to 375
2) Combine the rhubarb & strawberries in a casserole pay.  Sprinkle with white sugar
3) Mix together the remaining topping ingredients in a bowl and then spread evenly over fruit mixture
4) Bake uncovered for 35 to 40 minutes or until the top is crisp and lightly browned. The fruit should be bubbling around the edges.

Serve hot, warm or at room temperature, plain or a la mode.    Serves 6-8


1 Comment

  1. June 8, 2010 at 12:42 am

    […] say that until this weekend I had never tried it.  Luckily my Moosewood cookbook had a recipe for Strawberry Rhubarb Crisp.  Fresh fruit crisps are one of my favorite desserts and one of my favorite things to make.  Oh […]

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