Thursday, August 6, 2015

Strawberry Rhubarb Crisp

If you love easy dessert and summertime, you'll love this. I promise. If you don't love those things, then I'm sorry. Today I'm linking up with Miz Helen's Country Cottage for Full Plate Thursday and The Charm of Home for Home Sweet Home.  and Mary from Eat Drink & Be Mary for Delicious Dish Tuesday 

My dad and Ry love strawberry rhubarb. It's weird, because not many people realize how great these two are. Yummy. Wonderful. 

We were craving some strawberry rhubarb pie the other day but pie is a struggle sometimes, especially when you make everything from scratch, so we found this. Strawberry rhubarb crisp. 

I didn't get many pictures because it was just all too exciting, but it was beautiful
and it was delicious. That's really all you need to know. 

Make it today and then share your thoughts. Or just drool over the idea of it with me. You choose. 

Total Time: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 6 servings
Level: Easy


4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the 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-by-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 1/2 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.

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