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Grandma's Strawberry-Rhubarb Crisp

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Member since 2006

Serves 10 | Prep Time 10 | Cook Time 45


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

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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 many years ago and my prize was a Barefoot Contessa Entertaining cookbook.

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