Strawberry Rhubarb Crisp
dessert
- 1 lb fresh rhubarb, cut into 1/2 inch slices
- 1 pint fresh strawberries, in big chunks
- 3 tbsp flour (we used a little less)
- 1/4 cup brown sugar (we used about 1/4 less)
- 1/2 cup sugar (we used about 1/4 less)
- 1/3 cup old fashioned rolled oats, finely ground (in blender)
- 1/2 cup old fashioned rolled oats
- 2/3 cup chopped pecans (we used 1/2 cup walnuts)
- 3 Tblsp cold butter
- 1 tsp cinnamon
- 1/4 cup brown sugar (we used a little less)
- 3 tblsp sugar (we used a little less)
- Preheat oven to 375 degrees F.
- Prepare topping: put 1/3 cup of the oats in food processor and process till finely ground. Put in mixing bowl with pecans, butter, cinnamon, 1/4 cup of the brown sugar, 3 tablespoons of the granulated sugar, and remaining 1/2 cup oats. Mix with pastry blender or fingers until pea-size clumps form. Set aside.
- Pour rhubarb, remaining 1/4 cup brown sugar, remaining 1/2 cup granulated sugar, and flour into large mixing bowl and stir to combine.
- Put rhubarb mixture into a 9" x 9" baking dish. Top with oat mixture and bake until rhubarb is bubbly, 20 to 25 minutes.
Servings: 8