Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Rhubarb -- cut into 3/4\" |
| \N \N | Pieces |
| 1 pint | Strawberries -- halved |
| ¼ cup | Sugar |
| 3 tablespoons | Unsalted butter -- cut into |
| \N \N | Pieces |
| ¼ cup | Flour |
| ¼ cup | Brown sugar |
| ¼ cup | Brown sugar |
| ½ \N | Lemon -- juice only |
| ¼ cup | Cold water |
| 3 tablespoons | Sugar |
| 1 teaspoon | Ground cinnamon |
| ⅔ cup | Walnuts -- coarsely chopped |
| \N \N | Ice cream or frozen yogurt |
FRUIT
CINNAMON WALNUT TOPPING
Preheat the oven to 375. Butter an 8" pie pan. In a mixing bowl combine the rhubarb, strawberries, sugars, lemon juice and water.
Transfer the mixture to the buttered pan. In a small bowl, combine the butter, flour, sugars and cinnamon. Cut together until the mixture forms large crumbs. Crumble in the walnuts. Scatter the topping over the fruit, pressing it in lightly. Bake about 35 minutes. Cool briefly. Serve warm.
Recipe By : Classic Home Desserts From: Meg Antczak Date: 10-12-95 (22:57) (159) Fido: Cooking