Thursday, June 16, 2011

Rhubarb and Strawberry Recipe

Friend of the Garden Amanda S. sends this recipe:

Rhubarb Crisp

Yield: 4 generous servings

1 pound fresh rhubarb, cut into 1/2 inch pieces, about 4 cups
1 cup white sugar
1 1/4 cup all purpose flour
1 tsp cinnamon
1 cup firmly packed brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup butter (1 stick), melted but not hot

Preheat oven to 375. In a large bowl, combine rhubarb with white sugar, 1/4 cup flour, and cinnamon, and transfer to a 9x9 greased baking dish. In a bowl, combine remaining 1 cup flour, brown sugar, rolled oats, and butter, mixing well. Sprinkle over the rhubarb mixture and bake for 35 minutes until topping is golden brown and rhubarb is tender. Serve warm with vanilla ice cream.

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