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Published: Monday, 6/2/2008

Rhubarb and Strawberry Crisp

1 16-ounce package frozen rhubarb, thawed

1 16-ounce package frozen strawberries, thawed

cup sugar

2 teaspoons flour

1 teaspoon grated lemon zest

2 cups oat granola

Preheat oven to 350 degrees. Combine undrained rhubarb, undrained strawberries, sugar, flour, and lemon zest in a bowl and mix well. Spoon rhubarb mixture into a buttered 13-by-9-inch baking dish and sprinkle with granola. Bake about 20 minutes until brown and bubbly.

Serve warm with a dollop of vanilla ice cream.

Yield: 6 servings

Source: Dessert First, Ohio Hospitality Educational Foundation



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