Rhubarb and Strawberry Crisp

My mom, Nancy, loves rhubarb.  And pecans.  She loves pecans!  And she is coming to Texas to visit, so I am making her this dessert that is sweet and tart and crunchy and easy to make.  Serve it with a dollop of whipped cream or a scoop of ice cream.

Ready to Eat

I know she will love it and hope you do too!

I adapted this recipe from The Foster’s Market Cookbook by Sara Foster.

Rhubarb and Strawberry Crisp
Print Recipe
Easy, tart, sweet, and crunchy - perfect for a spring time gathering with friends and family.
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
60 minutes
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
60 minutes
Rhubarb and Strawberry Crisp
Print Recipe
Easy, tart, sweet, and crunchy - perfect for a spring time gathering with friends and family.
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
60 minutes
Servings Prep Time
6-8 hungry friends 20 minutes
Cook Time
60 minutes
Ingredients
Rhubarb and Strawberry Fruit Filling
Crunchy Topping
Servings: hungry friends
Instructions
  1. Make the filling. In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, flour, ginger, lemon zest, and lemon juice. Mix until dry ingredients have dissolved then cover and set aside.
  2. Make the topping. In a large bowl, mix together oats, flour, brown sugar, cinnamon, cloves and salt. Cut in butter until size of small peas.
  3. Prepare a 12-inch camp Dutch oven with a light coat of oil or butter. Pour fruit filling into the bottom of the oven and spread out evenly. Sprinkle toping over the fruit.
  4. Make a circle of 10-11 hot charcoals and place Dutch oven over the coals. Add 16 hot charcoals to the lid, making a circle around the edge. Bake at 375 degrees Fahrenheit for about an hour or until fruit is bubbling up and topping is golden brown
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