Tuesday, July 28, 2015

Strawberry Rhubarb Crisp

1 c. white sugar

3 tbsp a.p. flour or 6 tsp. instant tapioca

3-4 c. sliced fresh strawberries

3-4 c. peeled and diced rhubarb (if using frozen, defrost and drain thoroughly)

1 c. a.p. flour

1 c. packed brown sugar

1 c. butter melted

2 c. old-fashioned oats

Cinnamon to taste

1. Preheat oven to 375 F.

2. In a large bowl mix white sugar, flour/tapioca, strawberries, rhubarb. Sprinkle with cinnamon. Mix lightly. Place in a 9 x 13 pan that has been sprayed with Pam.

3. Mix 1 c. flour, brown sugar, butter, cinnamon, and oats until crumbly. Crumble on top of the rhubarb mixture.

4. Bake 45 min. or until crisp is lightly browned.

Delicious served with vanilla ice cream or whipped cream.



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