Royal Rhubarb Crisp

 If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

  • 4 cups chopped rhubarb
  • ¾ cup white sugar
  • 2 tablespoons quick-cooking tapioca
  • ½ teaspoon salt
  • ½ (10 ounce) package frozen sliced strawberries
  • 1 cup rolled oats
  • ⅓ cup brown sugar
  • ¼ cup sifted all-purpose flour
  • ¼ cup butter, melted

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.
  3. Stir strawberries into the rhubarb mixture; spread into a casserole dish.
  4. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.
  5. Bake in preheated oven until set, about 45 minutes.

Recipes by Karen Martin

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