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Strawberry Rhubarb Crisp

fruits, pies

4 cups sliced fresh or thawed rhubarb
2 cups halved fresh strawberries
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
----Topping----
1 cup all-purpose flour
1 teaspoon grated orange rind
2/3 cup packed brown sugar
1/3 cup butter; melted

In large bowl, gently toss rhubarb and strawberries with brown sugar and 2 tablespoons all-purpose flour. Arrange evenly in greased 8-inch (8-cup) square glass baking dish. Topping: In separate bowl, combine 1 cup flour, brown sugar and orange rind. Drizzle with melted butter and stir until crumbly. Sprinkle over fruit mixture. Bake in centre of 350°F oven for 45 to 60 minutes or until bubbly, topping is golden and fruit is tender.

Contributor: Canadian Living Magazine, May, 2000

Yield: 6 servings

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