Strawberry Rhubarb Crisp

Summer is here and it’s time to start filling up on some wonderful fruits that are not available or are too expensive to eat in the winter. This week I made a strawberry rhubarb crisp after finding rhubarb at the Farmer’s Market. Rhubarb is an under-used fruit I think because people get scared at how large it looks! It is very tart on its’ won but with a little sugar and some cooking time, it tastes wonderfully sweet. All you do for this recipe is chop it into small pieces. I think everyone is capable of that! This crisp screams for a scoop of vanilla ice cream and a big spoon for sharing. Give it a try and you will thank me when your kitchen smells amazing as it crisps up slowly in the oven.

Strawberry Rhubarb Crisp

Ingredients:

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved
1¼ cups granulated sugar, divided
1½ teaspoons grated orange zest
1 tablespoon cornstarch
½ cup freshly squeezed orange juice
1 cup all-purpose flour
½ cup light brown sugar, lightly packed
½ teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons (1½ sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Directions:

Preheat the oven to 350 degrees.

For the fruit, toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream. This serves 6.

This recipe is from Ina Garten’s How Easy is that Cookbook.

Gooey and bubbly sweet fruit with a crispy and golden brown buttery crust. Let the crisp sit out on the counter to cool before serving. It will tighten up the fruit mixture.

Gooey and bubbly sweet fruit with a crispy and golden brown buttery crust. Let the crisp sit out on the counter to cool before serving. It will tighten up the fruit mixture.

Photo cred- Isaac. For artist reasons I guess he chose four ice cream scoops in stead of one. Good thing he woke up early to work off those extra three scoops.....

Photo cred- Isaac. For artistic reasons I guess he chose four ice cream scoops in stead of one. Good thing he woke up early to work off those extra three scoops…..

I like to make crisps in individual ramekins. Individual desserts also go over well. Then there is no fighting over bites.

I like to make crisps in individual ramekins. Individual desserts also go over well. Then there is no fighting over bites.

Bueller? Bueller? Anyone?

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  52. Fredo Reply

    4 Scoops !! Did he wake up at 3 am to work it off ? You people ever hear of vegetables ?

  53. Janice Heath Reply

    I will definitely try this recipe. My grandmother used to make rhubarb pie. Amazing
    stuff!