Rhubarb and Strawberry Crisp

Rhubarb and strawberries are a classic combination in spring time desserts. Here is an easy dessert—a crisp made easy with Effie's Oatcakes.  Serve warm with ice cream.

Rhubarb and Strawberry Crisp

  • 1 t. butter
  • 3 c. rhubarb cut into ½ pieces
  • 2 c. strawberries cut in half
  • ¾ c. sugar
  • ¼ t. grated nutmeg
  • 1 T. cornstarch
  • 1 pkg. Effie’s Oatcakes
  • 3 T. melted butter

Pre-heat the oven to 350 degrees.

Butter the sides and bottom of a pie tin or 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 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 Oatcake topping.
Bake at 350 degrees for 40-45 minutes or until there are syrupy bubbles oozing to the top.

Cool and serve with a scoop of your favorite vanilla ice cream.