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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is one of my father's favorite desserts. My mom was a great strawberry-rhubarb pie-maker and this reminds him of her! Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup firmly packed brown sugar |
1/4 teaspoon freshly grated nutmeg |
1/2 cup butter, room temperature |
1/2 cup pecans, toasted and chopped |
1 1/2 lbs fresh rhubarb, washed, trimmed, with all leaves removed, cut into 1-inch pieces |
2 cups fresh strawberries, halved |
3 tablespoons all-purpose flour |
1/2 cup sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Stir together flour, brown sugar, and nutmeg in medium bowl. Pulse flour mixture and butter together in the bowl of a food processor just until mixture holds together. Add chopped cuts and pulse 3-4 more times.
3. Toss rhubarb pieces and strawberries together with 3 tablespoons flour and 1/2 cup sugar. Spoon into buttered 2 quart shallow baking dish and sprinkle with flour and brown sugar mixture.
4. Bake until brown and bubbling around edges, 35-40 minutes. Serve warm or at room temperature.
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