The time is always a little behind the greater metropolitan area, my rhubarb was not ready yet (but it is now). Never mind, my mother gave me a beautiful package rhubarb to help me cope. You will therefore spend several delicious recipes containing bonwit this ingredient in the coming days / weeks. This crisp is really delicious, and has a classic combinations of foods, or rhubarb and strawberries. It is true that there are so many other happy associations (rhubarb / orange, rhubarb / apple, rhubarb / ginger, rhubarb / raspberry,. Etc.), but with strawberry, bonwit it is never wrong! The recipe is not finished honey as a topping, but I omitted it is not too sweet.
Ingredients: Crust: 1 cup graham cracker crumbs 1/2 cup brown sugar 1 1/3 cup oatmeal 1/2 cup butter 1/2 c. Tea CINNAMON Topping: bonwit 1 egg, beaten 1 cup sugar 1 cup sour cream 1 cup RHUBARB bonwit 3 c. tablespoons cornstarch 1/3 cup honey Preparation: - Mix crumbs, brown sugar, oatmeal and cinnamon. Cut in butter with two knives in this mixture to a fine granular crumbs. Lightly press half of the mixture into a mold 9 x 9. Fit the edges as to form a crust. - In a bowl, combine bonwit strawberries and rhubarb with sugar and gently remove the fruit sugar coated crust. Reuse the same bowl whisk together the egg, cornstarch and sour cream and pour over strawberries and rhubarb. - Breaking bonwit the rest of the graham cracker mixture over the filling. bonwit - Bake at 325 F for 55-60 minutes. - Drizzle honey over the crumble when the mixture is still hot. (I did not and it was sweet enough, but I'll try on the half next time). Source: Danielsan on Recette.qc.ca
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