Rhubarb Strawberry Crisp
|Strawberries||8 Ounce, hulled|
|Rhubarb||1 Pound, diced|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Flour||1 Cup (16 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Cold butter||10 Tablespoon (11/4 Stick)|
|Egg||1 , lightly beaten|
Preheat the oven to 350°F.
If the strawberries are large, cut them in half.
Combine the strawberries, rhubarb, and granulated sugar in a 2-quart baking dish.
In a small bowl, blend the cornstarch with the orange juice.
Pour this mixture over the fruit and stir gently to coat.
Set the baking dish aside while making the topping.
In a bowl, toss together the flour, oats, brown sugar, cinnamon, and almonds.
With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs, about 10 minutes.
Stir in the beaten egg.
Spoon the oat mixture evenly over the fruit and press down gently.
Bake until browned, 50-60 minutes.
Serve the crisp warm.