Sweets and Desserts

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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