ATTITUDES master class

ATTITUDES is closed for the Civic Holiday - We re-open for classes Tuesday August 4, 2026 @ 5:00 p.m.

A recipe from the party!

Strawberry Rhubarb Crisp Cookie Cups
desserts, tarts & squares

1.5 cups strawberries; diced (I use 2 cups)
1 cup rhubarb; diced (I use a bit more)
1/4 cup sugar
1 tbsp cornstarch; heaping
1 tsp vanilla

Oat Crust
1 cup all-purpose flour
1 cup rolled oats
1/2 cup brown sugar
1/2 tsp Cinnamon
1/2 cup Butter; melted

Preheat oven to 350°F

Butter muffin or tart tins

In a mixing bowl, combine the diced strawberries, rhubarb, sugar,
cornstarch and vanilla. Toss well.

In another bowl, mix together the flour, rolled oats, brown sugar cinnamon
and melted butter until crumby.

Press a tablespoon of the oat mixture into each cup to form a base and
sides.

Spoon the fruit mixture into the lined cups.

Sprinkle remaing oat mixture over the fruit for a crunchy topping.

BAKING
Bake in the preheated oven for 25 to 35 minutes or until the tops are
golden and the filling is bubbly.

Allow the cookie cups to cool for a few minutes before carefully lifting
them out of the muffin tins.
Use a offset spatula to run around the outside of the tarts.

NOTES:
These cookie cups can be served warn or at room temperature, and pair well
with vanilla ice cream or whipped cream.
Store leftovers in an airtight container at room temerature for up to 3
days or refigerate for a week.

Yield: 12 tarts