Rhubarb Strawberry Crisp


Rhubarb Strawberry Crisp

1 cup oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 tablespoon lemon juice
3 tablespoon splenda
1 cup diced rhubarb
1 cup diced strawberries

Heat oven to 375 degrees. Microwave butter in a glass 8 x 8 baking dish.

Place oats, flour, brown sugar and salt in melted butter and mix. Stir until clumps form. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread the diced fruit over the crust. Sprinkle it evenly with lemon juice, and then the splenda. Scatter reserved crumb topping over fruit and bake 40 minutes.

Let cool in pan and serve warm with cool whip, if desired. Store leftovers in fridge.

Birthday Party

For my twin grandson’s Birthday Party this Memorial Day Weekend, I have been asked to bring my chocolate dipped strawberries, pineapple, and peanut butter crackers!

Mine are never perfect to look at..but boy do they taste good!

Of course the secret to great tasting dipped fruit is to have good ripe fruit. Even a wonderful chocolate can’t make hard unripe pinapple or strawberry taste good!

Happy Birthday Kingston and Xavier! Grandma loves you boys!