Friday, April 30, 2010

Recipe - Strawberry - Rhubarb Crisp


¾ pound rhubarb, cut into ½-inch pieces

¼ cup granulated sugar

1 tablespoon flour


1 cup fine gingersnap cookie crumbs

½ cup sliced almonds, coarsely chopped

½ cup all-purpose flour

1/3 cup light-brown sugar

5 tablespoons unsalted butter, softened


1. Larger strawberries should be cut in half; smaller strawberries can be left whole. Combine with the rhubarb, granulated sugar and flour. Set aside while preparing the topping.

2. Combine cookie crumbs with the almonds, flour and brown sugar. Cut in butter until well-blended.3. Spoon the fruit into a 9-inch-square pan and sprinkle with topping. Bake in a preheated 350-degree oven 35 minutes. Serve warm with whipped cream or vanilla ice cream if desired.


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