Wednesday, July 13, 2016
Strawberry Rhubarb Crisp
Fruit Filling Ingredients
4 C rhubarb, large diced (1")
4 C strawberries, large diced
1 C sugar
zest and juice of one orange (about ½ C juice, and close to 2 tsp zest)
1 T cornstarch
Crumble Topping Ingredients
¾ C flour
1 C rolled oats
¼ C sugar
½ C brown sugar
½ tsp salt
¾ C butter, diced
Preheat oven to 350˚. In a large bowl, combine rhubarb, strawberries, sugar and zest. Dissolve cornstarch in orange juice; add to rhubarb-strawberry mixture and gently stir to combine. Spoon or pour mixture into 9x13 (or even slightly larger) baking dish.
In a large bowl, stir together first 5 ingredients of crumble topping to evenly distribute. Cut in butter and continue mixing until mixture resembles coarse crumbs. Spread evenly over fruit in baking dish. Bake 1 hour, until fruit is bubbling and crumble topping is golden brown.
Best served warm, with ice cream or whipped cream.
#1 I think this recipe makes a generous amount of crumble topping! I've never had complaints along those lines, but you could probably do with less, or save some for another recipe.
#2 Since the fruit may very well bubble over the edge of the dish, it's not a bad idea to put a large baking sheet under the 9x13 pan, or on the lower rack of the oven to catch any drips or spills. Line it with foil or parchment to make clean-up even easier.
Photo -- not exactly a 'glamour shot' as it's simply still in the baking dish...but it's going to my brother-in-law whole, tomorrow morning.