Rhubarb and Strawberry Crisp
1 teaspoon butter
2 cups rhubarb, cut 1/2 inch pieces (frozen works)
1 1/4 cup Strawberries, cut in half
1/2 cup sugar
1/4 teaspoon grated nutmeg
2 teaspoons cornstarch
1/2 package Effie’s Pecan Nutcakes or Oatcakes
2 Tablespoons melted butter
Adapted From: effieshomemade.com
Serve this easy crisp with a big scoop of Brennan's Vanilla Ice Cream.
Pre-heat the oven to 350 degrees.
Butter the sides and bottom of a 1-quart gratin dish.
In a bowl combine the rhubarb, strawberries, sugar and nutmeg. Toss the fruits to macerate then add the cornstarch and toss to coat. Set aside.
In the meantime place the Nutcakes or Oatcakes in the bowl of a food processor or Cuisinart and pulse to a coarse crumb. Transfer to a bowl and toss with the melted butter forming a moist meal.
Pour the rhubarb filling into the buttered gratin dish and top with the Nutcake or Oatcake topping.
Bake at 350 degrees for 30 minutes. Cover the gratin dish with aluminum foil and continue baking for 15 more minutes or until there are syrup-y bubbles oozing to the top.