Sunday, June 26, 2011

Rhu-berry Crisp

1 1/2 c flour
1/2 c butter, melted
1 c brown sugar
1 c rolled oats
1 tsp cinnamon

Blend flour, brown sugar, oats and cinnamon. Stir in butter until mixture is crumbly. Pat half into a greased 9-inch square pan.

2 c sliced strawberries
3 c sliced rhubarb
1 c sugar
3 tbls cornstarch

Mix fruit, sugar, and cornstarch. Spread over crust. Sprinkle with a few drops of lemon juice, if desired. Sprinkle with the remaining crust mixture and bake at 325 for about 1 hour. Serve warm with whipped cream or ice cream.

NOTES: I used blueberries instead of strawberries. Very good!

This is in the church cookbook, page 309, but it says to use 1 1/2 cups margarine in the crust. It must be a typo. I used 1/2 c butter and it was good. Update your cookbooks, ladies.

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