Name: Summer Strawberry Rhubarb Crisp
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 4 cups rhubarb, sliced; 2 lbs strawberries, hulled and halved; 3/4 cup sugar; 1/2 cup orange marmalade; 3 tablespoons flour; 2 tablespoons butter; 1/2 cup walnuts; 1/4 cup oatmeal; 1/3 cup brown sugar; 1/2 cup flour; 1 teaspoon cinnamon; 6 tablespoons butter

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Recipe by Rita1652

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Summer Strawberry Rhubarb Crisp created by Brooke the Cook in

Sweet and tart. A nice way to use those beautiful spring berries.

Ready In:: 1hr
Serves:
Units:

10

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ingredients

4 cups rhubarb, sliced
2 lbs strawberries, hulled and halved
³⁄₄ cup sugar
¹⁄₂ cup orange marmalade
3 tablespoons flour
2 tablespoons butter
topping
¹⁄₂ cup walnuts
¹⁄₄ cup oatmeal
¹⁄₃ cup brown sugar
¹⁄₂ cup flour
1 teaspoon cinnamon
6 tablespoons butter

directions

Mix the first 5 ingredients together set aside.
In a deep pie pan spray with pam.
In a food processor with a metal blade pulse all topping ingredients till crumbly.
Toss all the fruit together again then fill pie dish.
Top fruit with butter then crumb mixture.
Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.

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RECIPE MADE WITH LOVE BY

@Rita1652

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@Rita1652

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"Sweet and tart. A nice way to use those beautiful spring berries."

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review by WI Cheesehead

12/30/2008

Mmmmm! This is so good, warm. I cut all the filling ingredients in half bcz I didn't have enough berries (didn't use butter). I used frozen rhubarb from last year, thawed, and apricot preserves. Kept the topping ingred. the same, but don't have a food processor :( so chopped the walnuts and mixed everything with a pastry cutter. Good thing I cut the filling in half, bcz it wouldn't have fit in my pie pan! Wonderful spring/summer dish. I put this into my book#234006.

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review by DramaQueen14

8/25/2008

This was really good! I've made it twice, and used a 8x8 pan. I used 1/2C Splenda instead of sugar..and it was plenty sweet. I also used the juice of one orange instead of marmalade...and added a bit of cornstarch to thicken. The second time I made it I doubled the topping for an extra treat! I will definetly make this again!

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tweak by DramaQueen14

8/25/2008

This was really good! I've made it twice, and used a 8x8 pan. I used 1/2C Splenda instead of sugar..and it was plenty sweet. I also used the juice of one orange instead of marmalade...and added a bit of cornstarch to thicken. The second time I made it I doubled the topping for an extra treat! I will definetly make this again!

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review by CookingONTheSide

6/22/2008

This was wonderful and yummy! My DH just loved it - he's a big rhubarb fan. I used a deep-dish baker and it worked perfectly. I will make again. Made for ZWT4 for the Tastebud Tickling Travellers.

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photo by Brooke the Cook in

6/21/2008

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