• Preparation Time 15 minutes
  • Baking Time 40 minutes
  • Makes about 6 servings
  • Freezing Not Recommended

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Ingredients

  • CRISP TOPPING
  • 3/4 cup Robin Hood® Oats
  • 1/3 cup Robin Hood® Original All Purpose Flour
  • 1/3 cup packed brown sugar
  • 1/4 cup butter
  • STRAWBERRY RHUBARB
  • 2 1/2 cups diced rhubarb
  • 2 1/2 cups halved strawberries
  • 3/4 cup sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon

Serving Size: about 6 servings

Directions

Serving Size: about 6 servings

  • Preheat oven to 375°F (190°C).
  • Topping: Combine oats, flour and brown sugar in a large mixing bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
  • Mix rhubarb, strawberries, sugar, lemon juice and cinnamon in a large bowl.
  • Sprinkle crisp topping evenly over fruit.
  • Bake in preheated oven for 35 to 40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream.
  • Toss well to coat fruit. Place in a greased 1 1/2 qt (1.5 L) casserole.

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