RHUBARB & STRAWBERRY CRISP

By Lori | May 17, 2017

Newsletter 4/17

Courtesy of Effie’s Oatcakes

1 9 inch pie plate or gratin dish
1 t. butter
3 c. rhubarb cut ½ in pieces
2 c. strawberries cut in half
3/4 c. sugar
¼ t. grated nutmeg
1 T. cornstarch
1 pkg. Effie’s Oatcakes
3 T. melted butter

 

  1. Pre-heat the oven to 350 degrees.
  2. Butter the sides and bottom of the gratin or pie dish.
  3. In a bowl combine the rhubarb, strawberries, sugar and nutmeg. Toss the fruits to macerate then add the cornstarch and toss to coat. Set aside.
  4. In the meantime place the Oatcakes in the bowl of a food processor or Cuisinart and pulse to a coarse crumb. Transfer to a bowl and toss with the melted butter forming a moist meal.
    Pour the rhubarb filling into the buttered gratin dish and top with the Oatcake topping.
    Bake at 350 degrees for 40-45 minutes or until there are syrup-y bubbles oozing to the top.
  5. Cool and serve.