Saturday, February 12, 2011

Strawberry, Rhubarb Crisp….


    Sarah's Pics 002 (2)


Sarah's Pics 001 (2)

About a week or two ago I made this crisp for a dinner when we had company. I was worried about it too, because I for one, used frozen fruits (I had never done that with the strawberries) and I messed up!

For the top I should’ve used brown sugar, I used white sugar. Whoops! However it was still good. :)



4 and 1/2 cups Strawberries (fresh or frozen)

2 cups Rhubarb  (fresh or frozen)

1 cup sugar

1/4 cup of flour (thickener)

1/8 tsp. cinnamon

1/8 tsp. nutmeg 

I cut the strawberries, that were partially thawed, into bite size pieces (they were frozen whole). Then I poured the rhubarb in, it was a sauce. I mixed the flour, cinnamon, nutmeg and sugar in, you can add more or less sugar. Then set aside.


1 cup rolled oats

1 cup of sugar (or brown sugar)

1/2 cup flour

1/2 cup softened butter

I mixed the oats, sugar and flour together and then cut in the butter. I lightly greased my 9x13 pan then poured in my filling. Spread the topping evenly over the top and put in the oven. Oven should be heated to 350 degrees and the crisp should bake for 40 to 45 minuets. Serves 12.

It is best served with vanilla ice cream! :D

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