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STRAWBERRY RHUBARB CRISP

This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in Basking Ridge, NJ.

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50 minutes Prep: 10 minutes Cook: 40 minutes

849 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

Ingredients


For the fillings
1	pint	salt
1/2	teaspoon	nutmeg
1/2	teaspoon	cinnamon
5	ounces	brown sugar
1	cup	oatmeal	instant
1	cup	flour, all-purpose

For the topping
1	pound	strawberries	stem end cut and then quartered
2	tablespoons	cornstarch
1/2	cup	water
1 1/2	cups	sugar
1	pound	rhubarb	roughly chopped(Buy a little more than a pound so after you trim the ends you are left with a full pound)
5	ounces	butter	cold, diced

Directions

Mix all the ingredients, except the butter, in an electric mixer.

Then add the butter one piece at a time and continue to mix until a coarse meal is attained.

Allow the filling to cool and then mix in the strawberries.

Pour the filling into a nine-inch cake pan, top it with the crust and bake it for 20 minutes at 425 degrees.

Serve it with your favorite ice cream.

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Nutrition Facts

Serving Size 435g

Amount per Serving

Calories 849 31% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 18.0g	91%
Trans Fat 0.0g
Cholesterol 75mg	25%
Sodium 219mg	9%
Total Carbohydrate 146.0g	49%
Dietary Fiber 7.0g	26%
Sugars 104.0g
Protein 6.0g	13%

Vitamin A	20%		Vitamin C	127%
Calcium	16%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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