Strawberry Rhubarb Crumble
Caramel Potatoes
Caramel Potatoes
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Ingredients

  • 4 cups diced rhubarb (about 1 1/2 pounds)
  • 2 cups sliced fresh strawberries
  • 1 1/4 cups sugar
  • 2 tablespoons flour
  • 2 tablespoons instant tapioca
  • 1/2 teaspoon finely grated orange zest
  • 2 tablespoons fresh orange juice
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon finely grated orange zest
  • pinch salt
  • 375 degrees Stir together rhubarb, strawberries, sugar, flour, tapioca, orange zest, orange juice, and salt in a bowl. Let stand 10-15 minutes, stirring occasionally.
  • 1 cup) canning jars or ramekins on a baking sheet pan lined with parchment paper. Coat each jar with cooking spray and fill with rhubarb mixture; sprinkle with topping, dividing evenly. OR place rhubarb mixture in an 8×8 sprayed baking dish and sprinkle with topping.
  • 35 minutes Let cool on a wire rack
  • 30 minutes Serve warm with ice cream if desired

Instructions

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