Strawberry Rhubarb Crisp
|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)|
In medium mixing bowl, combine rolled oats, 1/2 cup flour, brown and granulated sugars, cinnamon and nutmeg.
Cut in butter to form fine crumbs.
Place rhubarb in 2-quart casserole.
Sprinkle with 3 tablespoons flour.
Stir to coat.
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.