Adapted from Better Homes and Gardens New Cook Book
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I know I haven’t written a report card in forever, and I have a million things I should be writing about, but I’ve been spending my free time with my visiting in-laws and I have two rhubarb recipes that are dying to be shared before rhubarb season ends. This crisp just rocks and is a fun alternative to rhubarb pie; if you’re feeling daring, it also makes for a delicious, if slightly decadent, breakfast with yogurt added to the bowl. Mmmmmm…
- 3 cups fresh sliced rhubarb
- 2 cups fresh sliced strawberries
- 1/2 cup granulated sugar
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup + 3 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter
Preheat oven to 375F. Place fruit in a 2-quart baking dish and stir in the granulated sugar and 3 tablespoons of the flour.
For topping, in a medium bowl combine the oats, brown sugar, remaining flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over fruit.
Bake30-35 minutes or until fruit is tender and topping is golden. Serve warm with plain yogurt at breakfast, or vanilla ice cream for desert.