
Adapted from Better Homes and Gardens New Cook Book
See more recipes here
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…
Ingredients
- 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
Directions
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.
Lovelorn Poets
Or with vanilla ice cream for breakfast! 🙂