Recipe courtesy of Melissa Murphy
and
Melissa Murphy
Strawberry Rhubarb Crisp with Walnut Crumb Topping
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 349
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 49
- Dietary Fiber
- 5
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 20
- Sodium
- 35
Ingredients
For Fruit:
1 1/2 pounds rhubarb, leaves trimmed, stalks only, cut into 3/4-inch pieces (About. 3 cups)
1 pint fresh strawberries, hulled and quartered
1/2 cup sugar
2 teaspoons of flour
1 teaspoon of lemon zest, freshly grated
For Topping:
1/4 cup unsalted butter, melted and cooled
1/2 cup all purpose flour
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons cinnamon
Pinch salt
2/3 cup chopped walnuts
Directions
- Pre heat oven to 350 degrees.
- In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish.
- For topping, combine flour, sugar, cinnamon and walnuts, pour in melted butter and toss to combine, tumble over fruit mixture. Bake until fruit is bubbling and topping is browned.
- Serve warm with softly whipped cream or vanilla creme anglaise.