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Strawberry-Rhubarb Crisp

3 cups fresh stalks or frozen sliced rhubarb, thawed
1 qt fresh strawberries, mashed
2 Tbsp lemon juicee
1 cup sugar
1/3 cup cornstarch
2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 1/2 cups buttermilk
2 large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup butter or margarine, melted
3/4 cup all-purpose flour
3/4 cup sugar

Combine first 3 ingredients in a sauce pan; cover and cook over
medium heat 5 minutes.

Combine 1 cup sugar and cornstarch; gradually stir into rhubarb
mixture. Bring to a boil, stirring constantly; boil 1 minute.
Remove from heat; set aside.

Combine 2 cups flour and next 4 ingredients; cut in butter with a
pastry blender until mixture is crumbly. Add buttermilk, eggs,
and vanilla; stir with a fork until dry ingredients are moistened.

Spread half of batter evenly into a greased 13 x 9 x 2 inch baking
dish. Spoon rhubarb mixture evenly over batter, and drop remaining
batter by tablespoonfuls over filling. Combine 1/4 cup melted
butter and remaining ingredients; sprinkle mixture over batter.

Bake at 350F for 40 to 45 minutes. Cool on a wire rack. Cut into
squares. Yield: 15 servings.

Notes: Choose firm, crisp stalks that are cherry-red or pink in
color. Avoid wilted stalks. They will be stringy and less flavorful.
Oversize stalks might be tough. Remember, only the stalks are
edible; rhubarb leaves can be toxic.


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