Strawberry Rhubarb Crisp
 
Ingredients

Crisp Topping
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon nutmeg
Dash salt
6 tablespoons butter, softened
3/4 cup rolled oats

Strawberry-Rhubarb Filling
2 pint baskets California strawberries, stemmed and halved (divided)
3 cups rhubarb slices
1/3 inch thick
2/3 cup sugar
1 tablespoon cornstarch

Directions

Heat oven to 400 degrees.

Prepare Crisp Topping: In large bowl mix all ingredients except butter and oats to blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

Prepare Strawberry-Rhubarb Filling: In another large bowl mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish.

Cover evenly with Crisp Topping. Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries.

Top with whipped cream or ice cream, if desired.

Source: Recipes and photographs provided courtesy of the California Strawberry Commission. ©  2007 California Strawberry Commission. All rights reserved.