Strawberry-Rhubarb Crisp
Adapted from The New Moosewood Cookbook
Preparation time: 35 to 40 minutes
Yield: About 6 servings
Strawberries and rhubarb combine
beautifully to make a delicious, sweet-tart dessert baked under a
very crunchy top. Use the smaller amount of sugar if you like it
really tart. Also, have some vanilla ice cream on hand, since you
will probably find that you absolutely MUST have this dessert a la
mode!
NOTE: You can use
frozen strawberries, and you don't need to defrost them
first.
2 pounds rhubarb, cut
into 1-inch chunks
3 to 4 pounds strawberries, sliced
1/3 to 1/2 cup white sugar