Strawberry Rhubarb Hazelnut Crisp

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* Exported from MasterCook *

 

Strawberry Rhubarb Hazelnut Crisp

 

Recipe By :Jo Seagar

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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**TOPPING**

1 1/2 Cups flour

1 cup rolled oats

1 cup brown sugar

250 grams butter -- cut into small pieces

1 cup hazelnuts -- toasted and chopped

**FRUIT**

4 large stalks fresh rhubarb -- sliced into 1 cm pieces

4 cups strawberries -- roughly sliced

3/4 cup sugar -- more or less depending on tartness of rhubarb

1 tablespoon cornflour

2 tablespoons orange liqueur -- (Cointreau, Grand Marnier)

 

Mix flour, rolled oats, brown sugar and butter in a large bowl by hand, rubbing

the butter in until the mixture clumps together. Mix in the hazelnuts.

Preheat the oven to 200 degrees C. Mix the fruit, sugar, cornflour and liqueur

together and place in a shallow lasagne type baking dish. Sprinkle topping over

and bake for approximately an hour. The fruit bubbles up through the topping

which bakes a golden crispy brown. Cool slightly, dust with icing sugar and

serve with whipped cream or ice cream.

Serves 4 - 6 with generous seconds.

 

Source:

" Cuisine Issue 64 - September 1997 "

 

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Per serving: 1270 Calories (kcal); 75g Total Fat; (52% calories from fat); 14g

Protein; 140g Carbohydrate; 137mg Cholesterol; 535mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 14

1/2 Fat; 5 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0