Name: Rhubarb-And-Strawberry Crisp
Yield: 4 servings
Ingredients: 1 pound rhubarb, chopped; 2 pints strawberries, hulled and halved lengthwise, large strawberries quartered; 1/2 teaspoon vanilla extract; 3/4 cup granulated sugar; 3 tablespoons cornstarch; 1 cup rolled oats; 1 cup firmly packed brown sugar; 3/4 cup all-purpose flour; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1 stick (1/4 lb.) cold unsalted butter, cut into cubes; 1 cup walnuts, chopped; 1 pint vanilla ice cream

Servings: 4 persons

1 pound rhubarb, chopped
2 pints strawberries, hulled and halved lengthwise, large strawberries quartered
1/2 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons cornstarch
1 cup rolled oats
1 cup firmly packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 stick (1/4 lb.) cold unsalted butter, cut into cubes
1 cup walnuts, chopped
1 pint vanilla ice cream

1
Preheat oven to 375u00b0F. Grease a 2 1/2-quart shallow ceramic or glass baking dish.
2
In a large bowl, combine rhubarb, strawberries and vanilla. In a small bowl, whisk together granulated sugar and cornstarch. Stir into fruit mixture. Pour fruit into prepared baking dish.
3
In a bowl, combine oats, brown sugar, flour, cinnamon, salt and nutmeg. Using your fingers, pinch butter into dry ingredients until combined. Stir in nuts. Spread topping evenly on fruit.
4
Place dish on foil-lined baking sheet and bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Let cool for 10 minutes. Serve warm with vanilla ice cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rhubarb-And-Strawberry Crisp

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