Strawberry-Rhubarb Crisp

Ingredients

• ¾ cup topping all-purpose flour
• ¾ cup topping sugar
• 1 tsp topping nutmeg
• topping dash salt
• 6 tbsp topping butter, softened
• ¾ cup topping rolled oats
• 2 basket filling; 2 pint baskets strawberries, stemmed and halved
• 3 cup filling rhubarb slices, 1/3-inch thick
• ⅔ cup filling sugar
• 1 tbsp filling cornstarch

Method

1. Heat the oven to 400 degrees.
2. In a large bowl, mix all the topping ingredients except the butter and rolled oats, to blend thoroughly. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Mix in the oats; set aside.
3. In another bowl, mix 4 cups of the strawberries (reserve the remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into a shallow 2-quart baking dish. Cover evenly with the topping.
4. Bake in the center of the oven about 40 minutes until the filling is bubbly and the topping is lightly browned. Cool slightly. Serve warm or at room temperature with the reserved strawberries. Top with whipped cream or ice cream, if desired.

Notes

From the California Strawberry Commission.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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