Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Strawberry Rhubarb Amaretti Crisp




Source of Recipe


from aboutcom
Strawberry Rhubarb Amaretti Crisp

Fruit filling:
1 quart strawberries, washed, hulled, quartered, patted dry
1 pound rhubarb cut into 1 inch pieces (~ 3 1/2 cups)
2 tsp fresh lemon juice
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 tsp ground cinnamon
Amaretti topping:
1/2 cup cold, unsalted butter
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup toasted almonds
1 2/3 cups coarsely crushed amaretti cookies

Preheat oven to 350° F and place oven rack in center of oven. Lightly butter
a shallow, 2-quart baking dish.
To make fruit filling, in a large mixing bowl combine strawberries, rhubarb,
and lemon juice. Sprinkle with sugar, cornstarch, and cinnamon, toss until
evenly covered. Pour fruit mix into prepared baking dish.
For the amaretti topping, in a large mixing bowl combine the butter, flour,
and sugar with a hand-held pastry blender. Add butter, toasted almonds, and
crushed cookies. Mix well.
Spread amaretti topping over fruit filling. Bake in 350° F oven 40-45
minutes or until fruit is bubbly. Rhubarb will be tender when pierced. If
topping becomes too brown before rhubarb is done, cover lightly with foil.
Serve warm, with vanilla ice cream if desired.
Serves 8.