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Monday, July 4, 2011

Cook'in With Mark

We have been really enjoying this late spring and early summer, and I am almost to late to post this for the season.


The strawberries are almost done around here. The Rhubarb is still coming in though.
So here it is.

Strawberry/Rhubarb Crisp

Filling:
1 lb. Strawberries 
1 lb. Rhubarb  
1/4 C. Sugar  
1 T. Vanilla

Topping:
1 C. All purpose flour 
3/4 C. Oatmeal  
1 C. Brown Sugar  
1/2 C. Salted Butter

Preheat oven – 375
Slice strawberries and rhubarb and layer on bottom of a 9 x 13 glass bake pan. Sprinkle sugar and vanilla over top of fruit.


Combine dry ingredients; add melted butter and mix together to until crumbly. 

Sprinkle topping over fruit.

Bake for 30 minutes; remove from oven and let stand for 20 minutes.



Add ice-cream and schedule a 5 mile run in 2 hours or when you wake from a nap!



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