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PREP TIME: 15 Minutes BAKE TIME: 33-45 MIN SERVES: 12
INGREDIENTS:
2 cups of all-purpose flour
1/3 cup and 1/2 cup white granulated sugar; separated
1/3 cup packed light brown sugar
1 tablespoon ground cinnamon
3/4 cup salted butter, melted (1 1/2 sticks), plus more to grease the baking dish (or you can use Pam)
1 pound fresh rhubarb sticks, leaves removed, cut into 1/2 inch thick pieces
1 pound fresh strawberries , hulled and medium diced
1 tablespoon cornstarch
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
Vanilla ice cream for serving
INSTRUCTIONS:
MAKE THE CRUMB TOPPING—
Preheat the oven to 375. In a medium bowl, stir together the flour, 1/3 cup granulated sugar, brown sugar, and cinnamon until well combined. Slowly stir in the melted butter. Rub the mixture between your fingers until it resembles coarse crumbs
PREPARE THE FILLING—
Grease a 9 x 13 baking dish. In a large bowl combine the rhubarb, strawberries, cornstarch, vanilla, salt, and remaining 1/2 cup granulated sugar. Stir to thoroughly combine. Transfer to the baking dish.
ASSEMBLE & BAKE THE CRUMBLE—
Evenly top the filling with the crumb topping. Bake approx 40 minutes, or until lightly browned and the filling is bubbling. Remove from the oven and let stand at least 5 minutes. Serve with vanilla ice cream.
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