Grandma's Strawberry-Rhubarb Crisp
3 cups diced rhubarb
1 cup sliced fresh strawberries
1 cup white sugar
3 tablespoons all-purpose flour
1 cup packed brown sugar
1 1/2 cups all-purpose flour
1 cup butter
1 cup rolled oats
Mix together the sugar & 3 tbsp flour. Mix the strawberries & rhubarb until well coated. Lightly grease a 9x13 pan & sprinkle with a few oats -- or line with parchment paper.
Mix together brown sugar, 1 1/2 cups flour, butter & oats until crumbly. Sprinkle on top of rhubarb-strawberry mixture.
Bake in a preheated 375 degree F oven for 45 minutes.
Let cool for 5 to 10 minutes & serve with ice cream.
Nutritional Information: Based on individual serving.Calories: 478, Total Fat: 21 g,
Carbohydrates: 70 g, Protein: 5 g
Pairs Well With
This is a recipe I adapted from a recipe booklet my grandma had. Recently I found out that my grandma really doesn't like to bake, it was my grandpa that was more of the baker. I've kept the title the same though and I continue to enjoy looking through and trying all the recipes in my grandparents clippings, magazines, and vintage books.
This recipe won a contest at iVillage.com many years ago and my prize was a Barefoot Contessa Entertaining cookbook.