Receta Rhubarb Crunch (w/ Strawberries)
I wasn't planning on making dessert this weekend, but one of my friends had to post a recipe for a rhubarb crisp. It sounded so good, I thought I'd try her recipe, but then I didn't. Oh, I still made dessert, but I used a recipe I got from my mom instead. I'm sure Susan's recipe is really yummy, but so is this one - and because she had to mention strawberries with the rhubarb, even though she didn't include strawberries in her recipe, I decided to add some of those, too. While I love rhubarb for itself, strawberries and rhubarb are a great combination, too!
- Rhubarb Crunch
- 6 cups diced rhubarb (or in this case about 4 cups and a pound of sliced strawberries)
- 1-1/2 cups sugar
- 5 T. flour
- cinnamon (optional - I just sprinkled some on)
- Topping:
- 1 cup brown sugar
- 1 cup old fashioned rolled oats
- 1-1/2 cups flour
- 1/2 cup butter
- 1/2 cup vegetable shortening (I used margarine)
Combine first three ingredients and a dash of cinnamon. Place in greased 13x9" pan. Combine brown sugar, oats and flour. Cut in butter and shortening until crumbly. Sprinkle over rhubarb mixture. Bake at 375° for 40 minutes. Serve warm with ice cream, whipped cream, or milk.
So good warm from the oven with vanilla ice cream!