29 March 2010

Strawberry Rhubarb Crisp

Adapted from the Better Homes & Gardens Bridal Edition Cookook
Fruit Crisp - P. 246

3 cups fresh diced rhubarb
2 cups fresh sliced strawberries
2-4 Tbsp. sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp. ground nutmeg, ginger or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
Vanilla Ice Cream (optional, but suggested!)

Add sugar to fruit for filling. Place in a 2 qt. baking dish or individual crocks.

For topping: In a medium bowl, mix together the oats, brown sugar, spices, flour. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.

Bake in 375* oven for 30-35 minutes or until fruit is tender and topping is browned. If desired, serve with ice cream.

NOTE - You can prepare this ahead of time. However, I would not add the topping until just before you put it in the oven.

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