Tuesday, May 15, 2012

Strawberry Rhubarb Crisp

2 C strawberries, chopped in quarters
4 stalks of rhubarb, cut into 1/2 in cubes
1/3 C orange juice
1/4 C sugar
1 tsp cinnamon
1 tbsp balsamic vinegar
1/8 C cornstarch

3/4 C whole wheat flour
1/2 C brown sugar
1/4 C rolled oats
1 tsp cinnamon
1/2 butter, sliced into tablespoons
1 tsp vanilla

Preheat oven to 350. Combine strawberries, rhubarb, orange juice, sugar, cinnamon and vinegar in a sauce pan and heat over medium heat for 10 minutes. Remove from heat and stir in cornstarch. Pour the filling in a greased 8x8 pan. Mix together the crust ingredients in a food processor and blend until well mixed. cover filling with crust mixture and bake for 30 minutes. Broil on high for 3 minutes and remove from oven. Let stand for 10 minutes before serving.

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