Rhubarb strawberry crisp

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



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

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