| 3/4 cup | brown sugar |
| 1 cup | flour |
| 1 cup | oats |
| 1/2 cup | melted butter |
| 1 tsp | cinnamon |
| 2 1/2 cups (5 stalks) | chopped rhubarb (1-2cm pieces) |
| 2 1/2 cups (1 1/3 container) | cut strawberries |
| 3/4 cup | sugar |
| 2 Tbsp | corn starch |
| 1 cup | water |
| 1 tsp | vanilla |
1. Mix brown sugar, flour, oats, butter, cinnamon until crumbly.
2. Place strawberries and rhubarb in a buttered baking dish, at least 8x8.
3. Stir together water, sugar, cornstarch and vanilla in a saucepan, until all are disolved. Pour over fruit mixture.
4. Spread crumble mixture evenly over the top.
5. Bake at 350 for 55 minutes. Serve with whipped cream or ice cream.
Adapted from Rhubarb Crisp Recipe at About.com.
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