Two years ago we planted a rhubarb plant in our backyard. My parents have a plant that is over 50 years old and still produces beautifully. This was my first time harvesting the beautiful rhubarb - I was SO excited!!! I have just been waiting to make this Strawberry Rhubarb Crisp that my friend Melinda made at book group for our dessert. I couldn't get enough of it. It is sweet and yummy and is even liked by those who think they don't like rhubarb. So good and SOOO much easier than pie!
Serve it warm with ice cream.
Cut the rhubarb into 1/2 inch pieces
This is the fruit mixture just before adding the topping
Here it is ready to go into the oven
Strawberry Rhubarb Crisp
from my friend Melinda
4 cups rhubarb pieces (about ½ inch long)
4 cups sliced strawberries
1 cup sugar
Mix together in a large bowl and let stand for a little while.
4 cups sliced strawberries
1 cup sugar
Mix together in a large bowl and let stand for a little while.
3 tablespoons quick-cooking tapioca
¼ teaspoon salt
Add to fruit and mix well. Pour fruit mixture into a 9 x 13 pan.
¼ teaspoon salt
Add to fruit and mix well. Pour fruit mixture into a 9 x 13 pan.
1 cup flour
1 cup brown sugar
¼ teaspoon baking powder
½ cup butter
1 cup oatmeal
¼ teaspoon baking soda
¼ teaspoon salt
Mix together above ingredients, cutting in butter until mixture is evenly crumbly. Put on top of the fruit. Bake at 350 degrees for about 35-40 minutes or until golden brown and bubbly. Serve with vanilla ice cream.
1 cup brown sugar
¼ teaspoon baking powder
½ cup butter
1 cup oatmeal
¼ teaspoon baking soda
¼ teaspoon salt
Mix together above ingredients, cutting in butter until mixture is evenly crumbly. Put on top of the fruit. Bake at 350 degrees for about 35-40 minutes or until golden brown and bubbly. Serve with vanilla ice cream.
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