Strawberry-Rhubarb Combo Speaks Of Spring Sensations

At this time of the year, the seasoned cook’s fancy turns to strawberries and rhubarb - that irresistible combination that nearly shouts “spring!” to food lovers everywhere.

The following recipe for Strawberry-Rhubarb Crisp takes only 20 minutes of preparation time and is so simple, even a novice cook is assured of success.

Strawberry-Rhubarb Crisp

Recipe from the California Strawberry Commission.

Topping:

3/4 cup all-purpose flour

3/4 cup sugar

1 teaspoon nutmeg

Dash salt

6 tablespoons butter, softened

3/4 cup rolled oats

Filling:

2 pint baskets strawberries, stemmed and halved

3 cups rhubarb slices, 1/3-inch thick

2/3 cup sugar

1 tablespoon cornstarch

Heat oven to 400 degrees.

In a large bowl, mix all topping ingredients except butter and oats to blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

In another large bowl, mix 4 cups of the strawberries (reserve remaining strawberries), the rhubarb, sugar and cornstarch to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with topping.

Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Top with whipped cream or ice cream, if desired.

Yield: 8 servings.

Nutrition information per serving: 323 calories, 10 grams fat (28 percent fat calories), 23 milligrams cholesterol, 128 milligrams sodium, 58 grams carbohydrate, 3 grams fiber, 3 grams protein.