Topping
3/4 cup chopped pecans
1 cup all-purpose flour
½ cup brown sugar
1 tbsp. white sugar
1/4 tsp. cinnamon
1 tsp. finely grated lemon rind
½ cup butter
 
Filling
4 cups rhubarb
2 cups fresh Nova Scotia Strawberries
½ cup sugar
3 tbsp. cornstarch

For topping: Mix all the topping ingredients until they are crumbly in texture.

For filling: Toss the fruit with the sugar and cornstarch and set aside.

To cook: Place fruit in a 9" casserole pan. Smooth over and sprinkle the topping evenly over the fruit. Bake at 375ºF for 40 minutes or until the topping is golden brown. Serve with vanilla ice cream.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE