Strawberry Rhubarb Crisp
February 19, 2012 |
I came across this recipe by the Barefoot Contessa on FoodNetwork.com when I was looking for a way to combine strawberries and rhubarb for Alex, since he had never tried that combination before. We decided to pick up all of the produce for this recipe fresh at a local farmers market, and were so glad we did. The fresh rhubarb adds a wonderful tang and sourness to offset the sweetness of the ripened strawberries, freshly squeezed orange juice, and sugar. The crumble on the top is perfectly sweet, slightly crunchy and deliciously buttery.
It will take some prep time, but it is so worth it for the end result. This is by far one of the best desserts I have ever had!
4 Cups Fresh Rhubarb, 1-inch diced (4-5 stalks)
4 Cups Fresh Strawberries, hulled and halved, if large
1 1/4 Cups Granulated Sugar
1 1/2 tsp Grated Orange Zest
1 Tbsp Cornstarch
1/2 Cup Freshly Squeezed Orange Juice
1 Cup All-Purpose Flour
1/2 Cup Light Brown Sugar, lightly packed
1/2 tsp Kosher Salt
1 Cup Quick-Cooking (not instant) Oatmeal
12 Tbsp (1 1/2 sticks) Cold Unsalted Butter, diced
French Vanilla Ice Cream, for serving
Preheat the oven to 350°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 8×11-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.