Strawberry-Rhubarb Crisp

Recipe Ingredients

1/2 lb	227g / 8oz	Rhubarb - peeled, and
		Sliced crosswise 1/4" thick
1/2 lb	227g / 8oz	Strawberries - washed, hulled,
		And sliced if large
1/2 cup	99g / 3.5oz	Granulated sugar
1 1/2 tablespoons	22ml	Cornstarch - or more if
		Fruit is juicy
		Juice and zest of 1 orange
4 tablespoons	60ml	Cold unsalted butter - cut small squares
1/2 cup	99g / 3.5oz	Brown or granulated sugar
1/2 cup	118ml	Oatmeal
1/2 cup	31g / 1.1oz	Flour

Recipe Instructions

Preheat oven to 350 degrees. Oil or butter 9-inch pie plate.

Mix fruit with sugar, cornstarch and juice and zest of 1 orange. Scoop into pie plate.

Mix together butter, sugar, oatmeal and flour until crumbly. Spread mixture on top of fruit. Place pie pan on cookie sheet or foil to catch drippings.

Bake at 350 degrees for 40 minutes. Remove from oven and serve warm or at room temperature with vanilla ice cream, yogurt or lightly whipped cream.

This recipe yields 4 servings.

Per Serving: 410 Cal; 4g Prot; 13g Total Fat (7 Sat. Fat); 73g Carb.; 30mg Chol; 15mg Sod.; 4g Fiber.

Wine Suggestion: An Austrian sweet wine from Alexis Kracher is perfect for dessert.

Description:

"A simple, summery dessert."

Source:
Vegetarian Times, August 2002

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