Comments on: Strawberry Rhubarb Crisp

By: rhubarb berry pie « chino house

rhubarb berry pie « chino house — Thu, 14 May 2009 20:37:26 +0000

[…] third rhubarb dessert today. Keep it coming, all the little Chinos say, so we’ll be having rhubarb crisp tonight. Here’s the pie we enjoyed earlier this week. We are having a bit of an ant […]

By: jerusalem

jerusalem — Sat, 21 Jun 2008 03:10:18 +0000

I adore rubarb and miss it so much from living in AK. Think you can smuggle me back some?

By: berit

berit — Fri, 20 Jun 2008 12:44:15 +0000

that does it! i shall finally try it in hopes that i become a rhubarb nut like y’all

By: Amy James

Amy James — Thu, 19 Jun 2008 19:45:44 +0000

We were introduced to this recipe last summer and LOVE it. Just thought I would share.
Rhubarb-berry crisp

Serves 8

1/3 cup sugar
1/3 cup flour
2 cups fresh or frozen chopped rhubarb
2 cups chopped strawberries
2 tbsp lemon juice
2 cups crushed butter-pecan cookies
2 tbsp light-brown sugar
4 tbsp butter, melted

In a large bowl, stir sugar and flour; toss with rhubarb, strawberries and lemon juice.
Coat a 2-quart shallow baking dish with nonstick spray; spoon rhubarb mixture into it. Heat oven to 375F. Combine cookies, brown sugar, and butter. Sprinkle on top. Bake at 375F for 40 minutes or until bubbly. Serve over vanilla bean ice cream!

By: Dee

Dee — Thu, 19 Jun 2008 19:10:06 +0000

The Mckenzie’s and the Chinos have something in common. Our family loves rhurbarb too. We especially love rhubarb cream pie. I will share the recipe with you when you get back to Arkansas and are closer to an oven.