Summer Strawberry Rhubarb Crisp

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:

ingredients

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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  1. WI Cheesehead
    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.
    Reply
  2. DramaQueen14
    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!
    Reply
  3. DramaQueen14
    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!
    Reply
  4. CookingONTheSide
    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.
    Reply
  5. Brooke the Cook in
    Summer Strawberry Rhubarb Crisp Created by Brooke the Cook in
    Reply
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