Strawberry Blueberry Rhubarb Crisp Food

STRAWBERRY, BLUEBERRY, RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees. Grease a 13" x 9" x 2" baking dish.
• In large bowl, stir together berries, granulated sugar, cornstarch and vanilla. Pour into prepared baking dish.
• In food processor pulse together: butter, brown sugar, flour and salt until combined and crumbly.
• Stir in oatmeal. Spread topping over fruit.
• Bake uncovered for 30-40 minutes or until the fruit is juicy and bubbling all over.
• Serve warm with vanilla ice cream or whipped cream if desired.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY RHUBARB CRISP

Steps:

• In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
• In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
• Bake at 350 degrees for 35-40 minutes in preheated oven.

BLUEBERRY RHUBARB CRISP

Steps:

• Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
• In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
• Sprinkle topping over mixture.
• Bake at 350°F for 30 minutes.

"BLUEBARB" BLUEBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
• Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
• Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.

RHUBARB, STRAWBERRY, AND BLUEBERRY COBBLERETTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 2 1/2-quart baking dish.
• Stir rhubarb, blueberries, strawberries, lemon juice, pearl tapioca, and 1 cup raw sugar in a bowl. Transfer to prepared baking dish.
• Place butter into a separate bowl and chop into small pieces with a pastry cutter. Cut in flour, 2 tablespoons raw sugar, salt, and cinnamon; stir in water, 1 tablespoon at a time, until the dough holds together. Drop small pieces of the dough on the fruit.
• Bake in the preheated oven until the filling is bubbly and the cobbler is lightly browned, 40 to 50 minutes. Allow to stand 10 minutes before serving.

BERRY DELICIOUS RHUBARB CRISP

Steps:

• In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.

RHUBARB BLUEBERRY CRISP

Steps:

• In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

STRAWBERRY-RHUBARB CRISP

Steps:

• Lightly butter a microwave-safe 10-inch glass pie plate.
• In a separate bowl, combine the sugar, and flour until blended.
• Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
• Spread in an even layer in the prepared pie plate.
• In a large bowl, combine the brown sugar, flour, and oatmeal.
• Work in the butter with a fork until the mixture formscoarse crumbs.
• Sprinkle the mixture evenly over the fruit.
• Microwave uncovered on high power for 8 minutes.
• Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
• Cool slightly before serving.
• Top each serving with a spoon of yogurt.

RHUBARB & STRAWBERRY CRISP

Steps:

• In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
• Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
• In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
• If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
• If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
• Either way, the fruit should be tender and the juices bubbling when finished cooking.
• I love serving with a scoop of vanilla ice cream or frozen yogurt.