Bob loves Strawberry Rhubarb pie. I think it’s his very favorite dessert. I had some frozen Rhubarb and fresh Strawberries. I thought about making him a pie. I thought about it long and hard. Then I decided NO pie. I don’t like making crusts. So, Strawberry Rhubarb Crisp it was. Oh my heavens to Betsy. It is so delicious. Here’s how I did it:
3 ½ +/- cups Rhubarb, cut into 1/2” pieces (don’t peel)
3 ½ +/- cups fresh Strawberries, cut in half or quarters
3/4 cup Sugar
3 rounded TBSP quick-cook Tapioca
¼ tsp Nutmeg
½ cup Orange Juice
1 ½ tsp Orange Zest
Toss the Rhubarb, Strawberries, Sugar, Tapioca, Nutmeg, Orange Zest, Orange Juice in a large bowl.
Pour Filling in an ungreased 8” x 13” baking dish. (Anything close to this size will work fine).
1/2 cup packed Brown Sugar
¼ Cup Wheat Flour
¼ cup white Flour
¼ cup Butter, chopped
¾ – 1 tsp Cinnamon
2 Dashes of Salt
In the same bowl, use a pastry blender or two butter knives to chop topping ingredients until butter is in small pieces and mixture is crumbled.
Sprinkle topping over Strawberry/Rhubarb mixture
Bake at 375° F for 45 – 50 min or until all that deliciousness is bubbling and Topping is browned.
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By Tika for CHEW WANNA EAT? © 2020