Simple Way to How To Store Royal Icing Transfers

Royal Rhubarb Crisp

Icing dries incredibly fast, as soon as it comes into contact with air.

Recipe Summary Royal Rhubarb Crisp

If you love rhubarb-strawberry mixtures, you'll love this sweet rhubarb crisp.

Ingredients | How To Store Royal Icing Transfers

4 cups chopped rhubarb

¾ cup white sugar

2 tablespoons quick-cooking tapioca

½ teaspoon salt

½ (10 ounce) package frozen sliced strawberries

1 cup rolled oats

⅓ cup brown sugar

¼ cup sifted all-purpose flour

¼ cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes.

Stir strawberries into the rhubarb mixture; spread into a casserole dish.

Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish.

Bake in preheated oven until set, about 45 minutes.

If using fresh strawberries, increase amount to 1 cup slices.

Info | How To Store Royal Icing Transfers

prep: 20 mins cook: 45 mins additional: 30 mins total: 1 hr 35 mins Servings: 8 Yield: 8 servings

TAG : Royal Rhubarb Crisp

Desserts, Crisps and Crumbles Recipes, Rhubarb Crisps and Crumbles Recipes,

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