Strawberry Rhubarb Crisp
Preheat oven to 350?F. Stir rhubarb, strawberries, sugar, corn starch, nutmeg, almond extract and corn syrup together in a large bowl, until fruit is well coated. Transfer to a greased 8 x 8-inch baking dish with higher sides (at least 2-1/2 inches high).
Ingredients
- 1 pound (3-1/2 to 4 cups) chopped fresh rhubarb
- 1 pound fresh strawberries, stemmed and sliced (4 cups)
- 1/3 cup sugar
- 1/3 cup Fleischmann's® Corn Starch
- 1/2 teaspoon ground nutmeg
- 1/2 cup Crown® Lily White® Corn Syrup
- 1/2 teaspoon almond extract
Crisp Topping:
- 1 cup quick OR old fashioned oats
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter or margarine
Method
Preheat oven to 350?F.
Stir rhubarb, strawberries, sugar, corn starch, nutmeg, almond extract and corn syrup together in a large bowl, until fruit is well coated. Transfer to a greased 8 x 8-inch baking dish with higher sides (at least 2-1/2 inches high).
Combine oats, brown sugar and flour in a large bowl. Cut in butter with a pastry blender or two forks until mixture is crumbly. Sprinkle over fruit.
Bake for 45 to 60 minutes, or until rhubarb is tender and sauce is thickened and bubbling around the edges.
