Strawberry Rhubarb Crisp  

Strawberry Rhubarb Crisp

Nothing beats this old-fashioned dessert. It takes minutes to prepare and needs only a scoop of ice cream to achieve dessert heaven! If you pick and freeze your own rhubarb and strawberries, frozen works as well as fresh. Combine fruit frozen but remember, allow longer cooking time.

Preparation Time: 15 minutes
Cooking Time:  40 to 45 minutes - Serves 8
4 cups (1 L) Ontario Strawberries,
washed, hulled and sliced
4 cups (1 L) Ontario Rhubarb,
washed and sliced into 1-inch (2.5 cm) chunks
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
Topping:  
1/2 cup (125 mL) butter, melted
1 cup (250 mL) each all-purpose flour and large-flake rolled oats (traditional style)
1 cup (250 mL) lightly packed brown sugar
1/2 tsp (2 mL) cinnamon

In mixing bowl, combine strawberries and rhubarb. Stir in sugar, flour and cinnamon. Spoon into greased 13 x 9-inch (3.5 L) baking dish.

Topping: Combine butter, flour, oats, sugar and cinnamon. Sprinkle evenly over top. Bake, uncovered in 375 F (190 C) oven 40 to 45 minutes or until fruit is tender.

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