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Strawberry Rhubarb Crisp

Guest Author - Sandy Moyer

Strawberry Rhubarb Crisp

  • 1 cup sugar
  • 1 T. cornstarch
  • 3 cups chopped rhubarb (about 3/4" to 1" wide pieces)
  • 4 cups strawberries (Leave small berries whole, slice larger berries in half.)
  • 1/2 tsp. lemon juice
  • 2/3 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 cup quick cooking oats
  • 2 tsp. cinnamon

Preparation -
In a large bowl, combine the sugar, cornstarch, rhubarb, berries and lemon juice. Mix together well, then spoon into a lightly buttered 1-1/2 quart baking dish. Combine the remaining ingredients to form coarse crumbs. Sprinkle the crumbs over the strawberry rhubarb mixture. Bake at 350º for 30 to 40 minutes or until the crumb topping is lightly browned.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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