Strawberry Rhubarb Crisp
A little bit of orange juice and orange zest adds zip to a perennial favourite, using rhubarb fresh from the garden or stored in the freezer. The strawberries add the sweetness needed to balance the tang of the rhubarb, and the citrus flavour unites them. This recipe comes almost exactly from The Barefoot Contessa. Your diners will smile when they tuck in to this dessert, served warm or at room temperature, a dollop of vanilla ice cream on the side.
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Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) or frozen (thaw and drain before using to ensure correct volume)
4 cups fresh strawberries, hulled and halved, or chopped
1 1/4 cups granulated sugar, divided into 3/4 and 1/2 cups
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour (see Note below for gluten-free)
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup oatmeal (see Note below for gluten-free)
1 1/4 cup cold unsalted butter (12 tablespoons or 1½ sticks)
Vanilla ice cream or whipping cream, for serving
Method
Preheat the oven to 350 degrees.
For the fruit - toss the rhubarb, strawberries, 3/4 cups of the white sugar, and the orange zest together in a large bowl. In a measuring cup, whisk the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a greased 8 × 11-inch baking dish.
For the topping, either use a fork or your fingers to blend the ingredients, or in the bowl of an electric mixer, combine the flour, the remaining 1/2 cup white sugar, the brown sugar, salt, and oatmeal. Either using your hands or a mixer set to a 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 or whipping cream.
Note: To make this recipe gluten-free, substitute 1 cup of gluten free flour for the 1 cup all-purpose flour and use gluten-free oatmeal for the standard oatmeal.
A little bit of orange juice and orange zest adds zip to a perennial favourite, using rhubarb fresh from the garden or stored in the freezer. The strawberries add the sweetness needed to balance the tang of the rhubarb, and the citrus flavour unites them. This recipe comes almost exactly from The Barefoot Contessa. Your diners will smile when they tuck in to this dessert, served warm or at room temperature, a dollop of vanilla ice cream on the side.
Click here for more fabulous desserts.
Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) or frozen (thaw and drain before using to ensure correct volume)
4 cups fresh strawberries, hulled and halved, or chopped
1 1/4 cups granulated sugar, divided into 3/4 and 1/2 cups
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour (see Note below for gluten-free)
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup oatmeal (see Note below for gluten-free)
1 1/4 cup cold unsalted butter (12 tablespoons or 1½ sticks)
Vanilla ice cream or whipping cream, for serving
Method
Preheat the oven to 350 degrees.
For the fruit - toss the rhubarb, strawberries, 3/4 cups of the white sugar, and the orange zest together in a large bowl. In a measuring cup, whisk the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a greased 8 × 11-inch baking dish.
For the topping, either use a fork or your fingers to blend the ingredients, or in the bowl of an electric mixer, combine the flour, the remaining 1/2 cup white sugar, the brown sugar, salt, and oatmeal. Either using your hands or a mixer set to a 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 or whipping cream.
Note: To make this recipe gluten-free, substitute 1 cup of gluten free flour for the 1 cup all-purpose flour and use gluten-free oatmeal for the standard oatmeal.