📖 Recipe
Strawberry Rhubarb Crisp
Ingredients
- 16 ounces of strawberries, whole or halved
- 16 ounces of rhubarb
- 1 cup plus 3 Tablespoons of sugar
- 6 Tablespoons of unsalted butter, softened
- 1 teaspoon of cornstarch
- 1 teaspoon of vanilla
- 1 cup of all-purpose flour
- 1 egg
- ¼ teaspoon of salt
Instructions
- Directions:
- Preheat the oven to 400 degrees. Coat an 8-inch square baking pan with non-stick spray or grease and lightly flour the pan.
- In a large bowl, combine the fruit with 1 cup of sugar, 2 Tablespoons of butter, cornstarch, and vanilla. Blend well. Pour into your prepared baking pan.
- Combine the flour, egg, salt, 3 Tablespoons of sugar, and the remaining butter in a medium bowl. Mix until crumbly (I like to cut it with 2 knives) and sprinkle over the fruit.
- Bake in the oven for 30 to 40 minutes or until bubbling and golden brown. Serve warm with evaporated milk or ice cream.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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