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Strawberry Rhubarb Crisp BY JO MCCLURE
6 cups rhubarb cut into pieces 1/2 inch long 2 cups sliced strawberries 4 eggs 3 cups sugar 4 Tablespoons flour 1 tsp cinnamon Place fruit in a lightly greased 9x13 inch baking pan. Mix eggs, sugar and flour and pour over the fruit mixture and sprinkle with cinnamon.
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CONCIERGE
Crumb Topping: 1 cup butter 1 cup brown sugar 2 cups flour Mix these ingredients until crumbly and place on top the fruit. Bake at 350Ëš for 4045 minutes or until golden brown. Serve with ice cream or whipped topping if desired.
