Ol-blue
New member
Serve this with some Vanilla Ice Cream or Cool Whip if desired.
Enjoy! Debbie
STRAWBERRY RHUBARB CRUMBLE
TOPPING
3/4 cup(s) FLOUR
1 cup(s) SUGAR
1/2 teaspoon(s) CINNAMON
SALT; Pinch.
1/2 cup(s) BUTTER
FILLING
2 cup(s) RHUBARB; Chopped Into 1 Inch Pieces.
1 container(s) (16 ounces) STRAWBERRIES; Hulled, Quartered.
JUICE OF ONE LEMON; Medium.
1/2 cup(s) SUGAR
1/2 cup(s) FLOUR
SALT; Pinch.
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Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate.
In a medium mixing bowl combine flour, sugar, cinnamon, and salt and mix well.
Cut in butter until mixture is crumbly.
Sprinkle mixture over rhubarb mixture.
Bake at 375 degrees for 50 to 55 minutes to until topping is a nice golden brown color.
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Enjoy! Debbie
STRAWBERRY RHUBARB CRUMBLE
TOPPING
3/4 cup(s) FLOUR
1 cup(s) SUGAR
1/2 teaspoon(s) CINNAMON
SALT; Pinch.
1/2 cup(s) BUTTER
FILLING
2 cup(s) RHUBARB; Chopped Into 1 Inch Pieces.
1 container(s) (16 ounces) STRAWBERRIES; Hulled, Quartered.
JUICE OF ONE LEMON; Medium.
1/2 cup(s) SUGAR
1/2 cup(s) FLOUR
SALT; Pinch.
_____
Toss rhubarb, strawberries, lemon juice, sugar, flour and pinch of salt in a 9-inch deep-dish pie plate.
In a medium mixing bowl combine flour, sugar, cinnamon, and salt and mix well.
Cut in butter until mixture is crumbly.
Sprinkle mixture over rhubarb mixture.
Bake at 375 degrees for 50 to 55 minutes to until topping is a nice golden brown color.
_____