Rhubarb and Strawberry Crisp
Strawberries and rhubarb are one of the all-time great sweet-tart flavor combinations. And when you enhance that with the delectable flavor of Effie's Nutcakes or Oatcakes, you have a truly outstanding dessert!
- 1 qt. gratin dish
- 1 t. butter
- 2 c. rhubarb cut ½-inch pieces
- 1 ¼ c. strawberries cut in half
- ½ c. sugar
- ¼ t. grated nutmeg
- 2 t. cornstarch
- ½ pkg. Effie's Pecan Nutcakes or Oatcakes
- 2 T. melted butter
Pre-heat the oven to 350 degrees.
Butter the sides and bottom of the gratin dish.
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.
In the meantime place the Nutcakes or 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 Nutcake or Oatcake topping.
Bake at 350 degrees for 30 minutes. Cover the gratin dish with aluminum foil and continue baking for 15 more minutes or until there are syrup-y bubbles oozing to the top.
Cool and serve with a scoop of your favorite vanilla ice cream.
Recipe courtesy of the lovely ladies of Effie's Homemade.