Monday, May 19, 2008

Strawberry Rhubarb Crisp

Rhubarb is a foreign ingredient to me. It was only a few years ago that I even became aware of rhubarb. I think it may be more popular in the northern states. Since that time I have seen a fair share of recipes containing rhubarb. It appears its popularity is gaining with foodies. I've come to learn that rhubarb has a very short growing season, so if you see it in your grocery store or farmer's market grab it! It freezes well so that is a plus. I also learned that the leaves to the rhubarb are poisonous. Thus, its very important to cut those off. I couldn't help wonder who the unlucky settler was that found that lesson out the hard way. It seems most dessert recipes using rhubarb include a mix with either raspberries or strawberries. So, with all the rhubarb recipes showing up in my cooking magazines, I decided I would buy some and give it a try. I ended up making a rhubarb strawberry crisp. We really enjoyed this recipe. The topping for this crisp was really good and the mix of fruit was very yummy. The only thing missing was the vanilla ice cream!

Strawberry Rhubarb Crisp
Source: The Boston Globe

Serves 4


2/3 cup flour

½ cup old-fashioned rolled oats

¾ cup packed dark brown sugar

¼ cup granulated sugar

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

8 tablespoons (1 stick) unsalted butter, cut up

¾ cup chopped walnuts, toasted

1. In a bowl, combine the flour, oats, brown and granulated sugars, cinnamon, and nutmeg.

2. Add the butter and work the mixture with a fork or your fingertips until it resembles crumbs. Stir in the walnuts.


8 large stalks rhubarb, thinly sliced

1 quart strawberries, hulled and sliced

¾ cup granulated sugar

Juice of 1 lemon

½ cup flour

Set the oven at 350 degrees. Butter an 8-inch square baking dish (or another dish with a 2-quart capacity).

In a bowl, toss the rhubarb, berries, sugar, lemon, and flour.

3. Spoon the rhubarb mixture into the dish, cover with the topping, and set the dish on a rimmed baking sheet.

4. Bake the crisp for 50 minutes or until the topping is golden and the fruits bubble at the edges. Serve warm with scoops of ice cream or drizzled with heavy cream.

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