CRISP TOPPING3/4 cup (175 mL) Robin Hood® Oats1/3 cup (75 mL) Robin Hood All Purpose Flour1/3 cup (75 mL) brown sugar, packed1/4 cup (50 mL) butterSTRAWBERRY RHUBARB2 1/2 cups (625 mL) rhubarb, diced2 1/2 cups (625 mL) strawberries, halved3/4 cup (175 mL) sugar1 tbsp (15 mL) lemon juice1/2 tsp (2 mL) cinnamon
TOPPING1. COMBINE oats, flour and brown sugar. Cut in butter with pastry blender until mixture is crumbly.FRUIT2. COMBINE all ingredients for the fruit mixture.3. TURN into greased 1 1/2 qt (1.5 L) casserole.4. SPRINKLE crisp topping evenly over fruit.5. BAKE at 375°F (190°C) for 35-40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream.
love baking with Robinhood oats!
You can substitute the rhubarb with apples and it makes a delicious change, add a little ground cloves and Cinnamon. Always have great reviews from guests.
I made this for a church function and every one raved about it. I will certainly be making it again, but this time for my family.
The perfect dessert recipe for summertime, Strawberry Rhubarb Crisp is at its best when fruits are at their peak.
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