It's seems like it's taken us forever to get settled, but then I realize, it's only been two weeks. Back to blogging. Going to pick up where I left off, aka, when I started packing.
Spring means strawberries in my mind, and it appears the grocery stores agree. Strawberries were plentiful, and that means one thing in our house, strawberry rhubarb crisp.
Strawberry Rhubarb Crisp
3 stalks of rhubarb, cut into bite sized pieces
2 cups of strawberries, cut into bite sized pieces
1/4 cup of white sugar
1 cup all purpose flour
1/2 cup oats
1/3 cup white sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup butter
Preheat oven to 350 degrees. In a medium bowl, combine strawberries, rhubarb and sugar for the filling. . In another medium to large bowl, combine remaining ingredients for the crisp.
Grease casserole dish with butter, I just use what was on the butter wrapper. Fill with strawberry mixture, then top with oat mixture. Bake in oven for 35-40 minutes, or until crust is golden brown. Let cool for 10 minutes before serving.
Enjoy!
-Akemichan
No comments:
Post a Comment