Monday, June 30, 2014
Strawberry Rhubarb Crisp
Making a fruit crisp is one of my very favorite ways to enjoy the summer season.. Whether served plain, or with a scoop of vanilla ice cream on top, it's always a delicious dessert my family and I love.
While I'm not really a big rhubarb fan, I do like the unique flavor it gives to this crisp. And this was one of my favorite dessert growing up, so it has a bit of nostalgic meaning for me.
I like this dessert best when it's still warm from the oven, with that scoop of vanilla ice cream on top of it. But it's also great for breakfast. Either way, it's pretty yummy.
Recipe for Strawberry Rhubarb Crisp
For the fruit filling:
1 pound fresh strawberries, cut into slices
6 cups rhubarb, cut into 1/2 inch slices
1 cup sugar
1/3 cup cornstarch
1 teaspoon lemon zest
For the topping:
2/3 cup all-purpose flour
2/3 cup brown sugar, well packed
2/3 cup old-fashioned oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 tablespoons unsalted butter, melted
Preheat oven to 350 degrees.
In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
While the fruit mixture is baking, make the crisp topping. In a medium-sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger and butter, until the butter is distributed evenly.
After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.
Serve warm, or at room temperature. Top with vanilla ice cream or whipped topping.
Makes 8 serving.
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