Strawberry-rhubarb Banana-betty

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3/4 lb rhubarb (~8 young stalks)
• 3/4 cup sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 pint strawberry
• 1/4 cup raisins
• 1/2 lemon, juice of
• 1 1/2 cups flour
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/2 cup butter (=1 stick, softened)
• 1 banana (overripe)
• 2 teaspoons sugar

Recipe

• 1 preheat oven to 350 f (175 c).
• 2 slice rhubarb thinly (crosswise). place in 9-inch (24cm) pie plate.
• 3 sprinkle sugar, nutmeg, and cinnamon over rhubarb.
• 4 slice strawberries thinly. place on top of rhubarb.
• 5 sprinkle handful of raisins and squeeze half lemon over fruit (try to keep seeds from falling into fruit; save the last squeeze for the betty (below)).
• 6 in medium to large-size bowl, combine flour, brown sugar, cinnamon, ginger, and allspice.
• 7 add banana and butter to mixture and blend all together until cohesively crumbly.
• 8 arrange mixture relatively evenly over fruit and then pat down.
• 9 microwave on high 9 minutes.
• 10 remove from microwave, squeeze last drops of lemon juice and 2 teaspoons of sugar over betty, and bake at 350 f for 15 minutes; turn up heat to 400 f (200 c) and bake for another 10 minutes. [i think it would have probably been best to leave the microwave out of it and just bake the entire time. it should be baked until the top browns somewhat].
• 11 let cool.