Monday, January 29, 2007

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

(I talked about this recipe here)

2 pounds rhubarb, cut into 1-inch chunks
3 cups sliced strawberries
1/3 cup granulated sugar
1 1/4 cup rolled oats
1 cup all-purpose flour
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Preheat oven to 375.
Combine the rhubarb and strawberries in a 9-inch square pan.
Sprinkle with white sugar.
In a large bowl, mix together the oats, flour, brown sugar, cinnamon, allspice, nutmeg, salt, and melted butter.
Distribute the mixture evenly over the fruit in the pan.
Pat everything firmly into place.
Baked at 375 for 40 minutes, or until the top is crisp and the fruit bubbles around the edges.

makes 8 servings, 6 HUs per serving.
source: The New Moosewood Cookbook by Mollie Katzen

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