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Strawberry Rhubarb Crisp

Microwave.Lady's picture
Ingredients
  Quick cooking rolled oats 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Butter/Margarine 6 Tablespoon, cut into 1/2 inch cubes
  Cut up rhubarb 4 Cup (64 tbs) (3/4 Inch Pieces)
  All purpose flour 3 Tablespoon
  Frozen strawberries in syrup 20 Ounce, thawed (2 Packages, 10 Ounce Each)
Directions

In medium mixing bowl, combine rolled oats, 1/2 cup flour, brown and granulated sugars, cinnamon and nutmeg.
Mix well.
Cut in butter to form fine crumbs.
Set aside.
Place rhubarb in 2-quart casserole.
Sprinkle with 3 tablespoons flour.
Stir to coat.
Cover.
Microwave at High for 7 to 10 minutes, or until rhubarb is tender, stirring once.
Stir in strawberries.
Sprinkle topping evenly over rhubarb mixture.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 10 to 13 minutes, or until bubbly in center, rotating casserole once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Interest: 
Kids, Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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