June 10, 2011
Strawberry Rhubarb Crisp
Well, without any intent on my part, it seems that my blog has, to date, been something of a cooking blog. I swear I have other interests, and intend to share them with you over time, but so many wonderful recipes have fallen into my hands lately that I just can't keep to myself! (And, let's face it, eating is kindof a daily thing... I tend to make dinner more often than I quilt, for example.)
Preheat your oven to 375 degrees F, and grease the bottom of your pan.
In three separate bowls, combine your crust, filling and crunch (do not combine your butter into the crunch topping.) I have found that the crust is a little bland, and people tend to eat the rest and leave the crust on the plate, so I started throwing in a dash of sugar to give it a little more 'umph'.
Once you have a nice paste for your crust, spread it on the bottom of your pan. This can be a nightmare, let me tell you - I use a roller to save myself the headache.