BCL - First Prize Strawberry Rhubarb Crisp Best Family Recipes

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First Prize Strawberry Rhubarb Crisp

"I came throughout this recipe in a magazine, and with some modifications I become able to make it right into a delicious crisp. It goes exceptional with vanilla ice cream and one also can alter the recipe to make a mango raspberry crisp which is just as pleasant! Optional: sprinkle the pinnacle with a handful of rolled oats and brown sugar."

Ingredients :

• 1 cup rolled oats
• 1 cup all-reason flour
• half of cup brown sugar
• 1/2 cup butter, melted
• 2 cups chopped strawberries
• 2 cups chopped rhubarb
• 1 cup bloodless water
• half cup white sugar
• 1 tablespoon cornstarch

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H20M

• Preheat oven to 350 degrees F (a hundred seventy five levels C).
• Mix oats, flour, brown sugar, and butter collectively in a bowl; press aggregate into the lowest of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch collectively in a saucepan. Bring to simmer, constantly whisking, until aggregate bubbles and thickens; pour over fruit layer.
• Bake inside the preheated oven till effervescent, about 1 hour.

Notes :

• Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it calmly, and make smooth-up simpler.

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