Sunday, November 4, 2012

Rhubarb Crisp (Tim Kyle)


12 cups of Rhubarb (diced, not peeled)
5-7 cups of Halved Strawberries
6T Flour
2 cup White Sugar (leaves the Rhubarb a little tart)
Combine and put into smaller glass baking dish.
2 cups Flour
2 cups Butter or Coconut Oil
2 cups Brown Sugar
2 t Cinnamon
Blend in separate container and spread evenly over rhubarb mixture.
Bake at 350 for 60 minutes. Check the middle to make sure the rhubarb is well cooked.

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