Yummy, Yummy, Yummy.....

Super Delicious if you like Rhubarb.  I made it for an Easter lunch we went to on Sunday.  It tasted good to me.


Strawberry Rhubarb Crisp

• 4 cups rhubarb, cut into 1" pieces
• 2 cups strawberries, clean, hulled and cut in half
• 1/2 cup brown sugar, packed
• 4 Tablespoons all-purpose flour
• 1 Tablespoon lemon juice
• 1 cup unbleached flour
• 3/4 cup brown sugar
• 3/4 cup rolled oatmeal
• 1 1/4 teaspoons cinnamon, ground
• 4 ounces (1 stick) butter, cold, cut in 8 pieces

How To Make Rhubarb Crisp

1. Preheat oven to 350 degrees F.
2. Spray a 9" X 9" baking dish with vegetable spray.
3. In a large bowl, toss rhubarb and strawberries with 1/2 cup brown sugar, 4 Tbsp flour and lemon juice and place in baking dish. Set aside.
4. In the bowl of a food processor, combine remaining flour and brown sugar, oatmeal and cinnamon and pulse until blended.
5. With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like fine meal.
6. Spread topping ingredients evenly over the rhubarb and bake at 350 degrees for 30-40 minutes or until strawberry and rhubarb filling is bubbling through and the topping is starting to brown. Remove from oven and cool for 15 or more minutes before serving.
7. Top with whipped cream or vanilla ice cream.
8. Refrigerate any leftovers.
9. Serves 6-8.