Monday, July 11, 2011

Rhubarb Strawberry Crisp

I know, I know, another strawberry recipe!
It’s strawberry season so I have to get as many done as I can before the strawberries are gone. This is one of my favorites! Sue doesn't really like “crisp” recipes (because she is crazy) but even she will admit this is good.
I love the unique flavour of this dessert. It is tart yet sweet and, when served warm with whipped cream or – even better – vanilla ice cream, it is soooooo amazingly tasty!

Rhubarb Strawberry Crisp

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved
3/4 cups granulated sugar
1 tablespoon cornstarch
1/2 cup freshly squeezed lemon juice

2 cup all-purpose flour
1/2 cup granulated sugar
1 cup light brown sugar, lightly packed
pinch salt
2 cup Quaker quick-cooking oats
1 1/2 cups cold butter, diced

Preheat the oven to 350.
For the fruit, toss the rhubarb, strawberries, and 3/4 cup of the sugar together in a large bowl. 

In a measuring cup, dissolve the cornstarch in the lemon juice and then mix it into the fruit. Pour the mixture into an 9 X 9 inch baking dish and place it on a cookie sheet lined with parchment paper or tinfoil. (It might get messy and you DO NOT want to have to clean that off your oven!)
For the topping: In a medium sized bowl, combine the flour, 1/2 cup granulated sugar, the brown sugar, salt and oats. 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. 
When done, remove from oven and let sit on wire cooling rack for at least 15 - 20 minutes so the juice has time to thicken up.
Serve warm with ice cream or whipped cream.

Try to leave it sit for as long as you can. If you can’t wait, I understand. Believe me, I understand! Runny crisp doesn't look as pretty but it does taste just as delicious! 

Just be careful that you don't take a steaming bite of fruit syrup and burn the roof of your mouth and then have to eat nothing but cold liquids for 2 days until the pain and blister go away. 
Not that I have first hand knowledge of that or anything... just sayin'...

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