It has been over three years since I started posting recipes on Swedish Chef - it doesn't seem possible. In that time, I have been amazed by the number of visits to my blog from all over the world. I am not exactly sure how so many of my followers found me, but I am so pleased that you did.

I hope that I have offered a variety of easy and delicious recipes for you. I look forward to another year of easy, affordable, and delicious cuisine. If you would like to request a recipe, please contact me via email.

Thank you,

Randy Swanson
"The Swedish Chef"

Tuesday, May 19, 2015

Strawberry Rhubarb Crisp





It's spring and the rhubarb is looking beautiful.  I decided today to harvest some of it and make this strawberry rhubarb crisp.  It is a combination of two separate recipes but I think it turned out delicious.  I am sure once you will try it you will like it as well.


Ingredients:
1 qt. strawberries, hulled, rinsed and cut in half
2 c. rhubarb, rinsed and cut into half inch chunks
2 T. corn starch
½ c. sugar
1 t. vanilla extract

 

Rinse fruit.  Remove strawberry hulls and cut in half.  Cut rhubarb into half inch pieces.


 

Put all ingredients into a bowl and mix to combine.



 
Spray a 2 qt. glass or ceramic baking dish with non-stick coating.  Place fruit mixture evenly in the dish.


Topping:
1 c. flour
1 c. quick oats
1 c. brown sugar (packed)
½ c. (1 stick) melted butter
1 t. cinnamon


 
 

Mix all ingredients until combined.


Sprinkle topping over the fruit.



Place dish on a cookie sheet lined with foil, parchment or Silpat (in case of boil over).  Place in a 375º oven and bake for 40 minutes or until fruit is bubbly.

Serve warm with vanilla ice cream.

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