Rhubarb & Strawberry Crisp
3 cups diced fresh rhubarb 1 1/2 cups sliced fresh strawberries 1/3 cup sugar 3 Tablespoons flour 1 tsp. cinnamon (optional-I use it)
TOPPING 1 cup flour 3/4 cup brown sugar, packed 1/2 cup Quick Quaker Oats (not instant) 1/2 cup butter or margarine, melted
Place rhubarb and strawberries in a buttered 9" square pan. Mix them up. Sprinkle with sugar, flour and cinnamon. Combine ingredients for topping and sprinkle over the fruit mixture. Bake at 350F for 35-40 minutes or until golden brown. Serves 4-6.
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