Recipe of the Month – May: Strawberry Rhubarb Crisp

Serves 20-24

Filling:Strawberry Rhubarb Pie
4 qts. Strawberries
16 stalks Rhubarb, cut into small pieces
2 Cups Sugar
1 Cup Cornstarch
4 Oranges, zested and juiced

Topping:
5 Cups Whole Wheat Flour
2 Cups Oatmeal
4 Cups Brown Sugar
1 ½ lbs Butter, melted
4 tsp Vanilla
¼ tsp salt
2 Tbs Water

Preheat Oven to 350 Degrees
Combine all filling ingredients stirring together well. Place in bottom of greased hotel pan. Combine all topping ingredients stirring together well. Sprinkle on top of fruit mixture and bake 30-40 minutes until filling is bubbly and heated through and topping is light brown and crisp.

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