Rhubarb Strawberry Crisp

Directions

Preheat over to 375 degrees.

In a large mixing bowl, add peeled rhubarb, strawberries, Summer Berry Dip Mix, sugar and 3 Tbsp flour. Toss to coat. Transfer to a 9X13 inch baking dish.

In the same bowl add flour, brown sugar, Apple Pie spice, oats and melted butter. Blend and crumble over rhubarb and strawberry mixture.

Bake for 45 minutes - middle of oven, till crisp and slightly browned.

Remove and cool slightly on Epicure Roll Up Rack.

Serve semi warm with Vanilla Bean Ice Cream

Ingredients

3/4 C organic cane sugar

3 Tbsp Epicure Summer Berry Dip Mix

3 Tbsp flour

3 C 1/4 inch chopped peeled rhubarb (3-4 stalks)

3 cups sliced strawberries

1 1/2 C flour

2 tsp Epicure Apple Pie spice

1 C rolled oats

1 C brown sugar, packed

1 C butter, melted

NOTE: I peel my rhubarb as I find the outside slightly bitter.

DessertsJacqueline McGrathMay 18, 2020rhubarb, Strawberry, vanilla ice cream, crisp, Roll Up Rack, Oats, apple pie spice, Summer Berry Dip Mix, Epicure Cookware, Family desserts, butterComment