Rhubarb and strawberry crisp recipe
Rhubarb and Strawberry Crisp recipeThis article was published by: Matthew
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- 1 cup sugar
- 1 Tablespoon cornstarch
- 3 cups diced rhubarb
- One 10-ounce package frozen strawberries (thawed)
- 2/3 cup brown sugar
- 1/2 cup butter
- 1/2 cup flour
- 1/2 cup quick-cooking oatmeal
- 1 teaspoon grated lemon rind
- 2 teaspoons cinnamon
Combine sugar, cornstarch, rhubarb, and strawberries. Mix thoroughly and spoon into lightly buttered 1-1/2 quart baking dish. Combine remaining ingredients until like coarse crumbs. Sprinkle over rhubarb and strawberry mixture. Bake at 350 degrees for 30 to 40 minutes or until crust is lightly browned.
Reference: Rhubarb and strawberry crisp recipe
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