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Name: Strawberry Rhubarb Crisp
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 cups fresh rhubarb 1-inch diced (4 to 5 stalks); 4 cups fresh strawberries hulled and halved, if large; 1 1/4 cups granulated sugar (or less); 1 cup all-purpose flour; 1/2 cup light brown sugar lightly packed; 1/2 teaspoon kosher salt; 1 cup quick-cooking (not instant) oatmeal, such as McCann's; Vanilla ice cream

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INGREDIENTS

4 cups fresh rhubarb ; 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries ; hulled and halved, if large
1 1/4 cups granulated sugar ; (or less)
1 cup all-purpose flour
1/2 cup light brown sugar ; lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking ; (not instant) oatmeal, such as McCann's
Vanilla ; ice cream

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, and 3/4 cup of the granulated sugar (I like it better with 2-4 Tbs less) together in a large bowl. Pour the mixture into an 8-by-11-inch baking dish.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

NOTES

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Strawberry Rhubarb Crisp

4 cups fresh rhubarb 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries hulled and halved, if large
1 1/4 cups granulated sugar (or less)
1 cup all-purpose flour
1/2 cup light brown sugar lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
 Vanilla ice cream

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, and 3/4 cup of the granulated sugar (I like it better with 2-4 Tbs less) together in a large bowl.  Pour the mixture into an 8-by-11-inch baking dish.

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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 8

Calories: 294
Calories from Fat: 29 (10%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.4g
Cholesterol 10.9mg		3 %
Sodium 296.1mg		10 %
Potassium 381.1mg		10 %
Total Carbohydrate 64.8g		19 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 61.5g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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