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Strawberry Rhubarb
Blender Crisp
by Darlene Crider
Pillsbury Refrigerated Pie Crusts Pie Baking Championship
AND Make it with Malt-O-Meal Recipe Contest
Both 1st Places, Illinois State Fair 2009
by Darlene Crider
Filling:
4 cups diced frozen rhubarb, thawed
2 cups frozen sliced strawberries, thawed
1 Tbs. lemon juice
2 Tbs. cornstarch
1 cup sugar
Topping:
1 ½ cups Malt-O-Meal Honey and Oat Blenders with Almonds,
crushed slightly
½ cup flour
½ cup melted butter
¾ cup brown sugar
Preheat to 375 degrees F. Grease a 9 X13 baking pan. Drain juice
off of thawed strawberries. Whisk juice with cornstarch, set
aside. Combine strawberries, rhubarb and sugar. Mix in
cornstarch mixture; pour in prepared pan. Mix topping
ingredients together. Spread over fruit mixture. Bake 40 to 45
minutes until browned and bubbly.
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