Parish House Inn
Strawberry Rhubarb Crunch
The dark brown sugar and nuts in the topping gives this a flavor boost!
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.
ENJOY!!!
Chris Mason
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.
ENJOY!!!
Chris Mason
Innkeeper
Parish House Inn
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