Strawbery-Rhubarb Crisp

Ingredients

• 2 c strawberries, washed, hulled and sliced
• 2 c rhubarb, cleaned and diced, leaves discarded(about 4 small or 1 or 2 large stems)
• 3/4 cup granulated sugar(vary amount with berry sweetness and preference)
• Vegetable cooking spray
• 1 T cornstarch
• 1/4 c cold water
• 1/2 cup old-fashioned(not instant) rolled oats
• 1/2 c all-purpose flour
• 1/4 c light or dark brown sugar
• 1 t cinnamon
• 2 T margarine

Directions

Pre-heat oven to 350 degrees F. Toss strawberries, rhubarb and sugar in an eight or nine-inch square ovenproof baking dish coated with vegetable spray. Dissolve cornstarch in water in small bowl. Add to fruit and toss to coat.

Mix rolled oats, flour, brown sugar and cinnamon in mixing bowl. Set aside. Melt margarine. Add to oat mixture and mix with a fork until crumbly. Spread topping evenly over fruit. Bake in pre-heated oven until top is golden brown, approximately 45 minutes.

Submitted 6/13/05.
Source: my files
Submitted By: Linda Wilson
lwilson@gatecom.com
Strawbery-Rhubarb Crisp