Strawberry rhubarb crisp from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 214) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ginger2212 on August 14, 2022

    This was so delicious! I always do less zest because I think it hurts, not helps, the dish but that's obviously my taste.

  • anya_sf on July 21, 2019

    I used 1/2 cup sugar in the filling and made half the topping, which was just enough for us. The sweetness was just right with ice cream. Very nice flavor.

  • Laura on June 12, 2011

    Page 214. Really enjoyed this and it could not have been simpler. Served it over vanilla ice cream, but it was also wonderful on its own. I had never used the type of oatmeal it called for (McCann's quick-cooking). My only problem with the recipe was that the topping was a bit 'al dente', almost as if the oatmeal had not cooked thoroughly. Next time, I might use rolled oats, just to see how that turns out.

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