Strawberry Rhubarb Crisp Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings2
HealthyLow Fat
Ingredients
| 1 cup quick-cooking rolled oats | ||
| All purpose flour | 1/2 Cup (16 tbs) (Topping:) | |
| Packed brown sugar | 1/2 Cup (16 tbs) (Topping:) | |
| Granulated Sugar | 1/3 Cup (16 tbs) (Topping:) | |
| Ground cinnamon | 1 Teaspoon (Topping:) | |
| Ground nutmeg | 1/2 Teaspoon (Topping:) | |
| 6 tablespoons butter or margarine, cut into 1/2-inch cubes | ||
| Rhubarb | 4 Cup (16 tbs) (Topping:) | |
| All purpose flour | 3 Tablespoon (Topping:) | |
| 2 pkgs. (10 oz. each) frozen strawberries in syrup, thawed | ||
Directions
In medium mixing bowl, combine rolled oats, 1/2 cup flour, brown and granulated sugars, cinnamon and nutmeg.
Mix well.
Cut in butter to form fine crumbs.
Set aside.
Place rhubarb in 2-quart casserole.
Sprinkle with 3 tablespoons flour.
Stir to coat.
Cover.
Microwave at High for 7 to 10 minutes, or until rhubarb is tender, stirring once.
Stir in strawberries.
Sprinkle topping evenly over rhubarb mixture.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 10 to 13 minutes, or until bubbly in center, rotating casserole once.
Mix well.
Cut in butter to form fine crumbs.
Set aside.
Place rhubarb in 2-quart casserole.
Sprinkle with 3 tablespoons flour.
Stir to coat.
Cover.
Microwave at High for 7 to 10 minutes, or until rhubarb is tender, stirring once.
Stir in strawberries.
Sprinkle topping evenly over rhubarb mixture.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 10 to 13 minutes, or until bubbly in center, rotating casserole once.
Chef
