Rhubarb Apple Strawberry Crisp
A wonderful treat for breakfast or dessert.
- 3 cups rhubarb, stalks, sliced
- 3 cups apples, sliced
- 1 cup strawberries, sliced
- 1 cup raisins
- 2 cups rolled oats, uncooked
- 1/2 cup walnuts, pieces
- 1/2 - 1 tsp. cinnamon, ground (optional)
This recipe may be cooked in a microwave oven set on "high," or in a conventional oven at 350°F.
Wash and clean the rhubarb, apples, and strawberries, removing any bad spots, cores, and stems. Slice into pieces that are small enough, so that when you are eating the crisp, you get a combination of flavors with each bite.
Place all of the ingredients into a covered glass or ceramic baking dish and cook until the rhubarb is tender. Mix occasionally to ensure uniform cooking.
To "crisp" the top, remove the cover from the baking dish near the end of the cooking time.
Remove from the oven and serve.
Enjoy! It's also great served cold.
Reprinted with permission from Mary and Frank Hoffman of
Photograph © all-creatures.org.