Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp.. It was amazing excellent at this time of year with season fruits and veggies!

Recipe after the break..

Strawberry Rhubarb Crisp

Note: You can double this recipe if you have more than 2–4 people to serve, but I specifically made this smaller for couples.

Ingredients

• 2 cups fresh rhubarb, 1-inch diced (about 3–4 stalks)
• 2 cups fresh strawberries, hulled and halved if large (I purposely have the strawberries ripen a bit more to get them really juicy)
• about 3/4 cup granulated sugar
• 1 teaspoon grated orange zest
• 1/2 tablespoon cornstarch
• 1/4 cup fresh-squeezed orange juice
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/4 teaspoon kosher salt
• 3/4 cup quick cooking (not instant) oatmeal
• 7 tablespoons (about 3/4 stick) cold unsalted butter, diced
• heavy whipping cream, for serving

Preparation

1. Preheat the oven to 350 degrees F.

2. For the fruit, toss the rhubarb, strawberries, half 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. Drain about 1/2 cup of the juice into a cup and set aside (you will use this later to pour over individual servings). Pour the mixture into an 8″ x 8″ baking dish and place it on a sheet pan lined with parchment paper.

3. For the topping, in the bowl of an electric mixer with the paddle attachment, combine the flour, the remaining half of the 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 (if you don’t have a mixer, you can use your hands to mash the butter with the other ingredients, but work quickly so the butter doesn’t melt). Sprinkle the topping over the fruit, covering it completely, and bake for about 45 minutes, until the fruit is bubbling and the topping is golden brown.

4. Once the crisp has cooled, pour a bit of the excess juice that was set aside on top of each serving. Serve warm with fresh whipped cream.

Original recipe by design sponge

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