Tuesday, June 15, 2010

Strawberry Rhubarb Crunch recipe a favorite at the Parish House Inn, an Ann Arbor/Ypsilanit area bed and breakfast

Parish House Inn
Strawberry Rhubarb Crunch

The dark brown sugar and nuts in the topping gives this a flavor boost!

3/4 cup granulated sugar
2 tablespoons all purpose flour
1/2 cup water

2 cups sliced strawberries
2 cups coarsely chopped rhubarb

1 cup rolled oars
1/2 teaspoon cinnamon
1/2 cup dark brown sugar
1/4 cup softened butter
1 cup chopped pecans or walnuts

Preheat oven to 350. Coat a 9X9X2 inch baking pan with cooking spray.
In a 1 quart saucepan mix together sugar and flour, Add the water and stir. Cook over medium heat until thick. Remove from heat and stir in fruit. Pour into prepared baking dish.
Mix together oats, brown sugar, cinnamon and butter. Sprinkle oat mixture evenly over the top of the fruit mixture.
Bake for 30 minutes or until the filling is bubbly in the middle.
Serve warm with cream.

Chris Mason

Parish House Inn