You knew it was due, rhubarb season cannot come and go without indulging in at least one crisp. This recipe which incorporates strawberries into the crisp filling, is adapted from Food & Wine magazine. I added ginger which pairs beautifully with rhubarb for a hint of spice and upped the quantity of sweet strawberries to tame the tang of the rhubarb. On the crumble topping, I took down the sugar considerably which was a little overbearing and added sliced almonds for extra textural contrast. It does seem like a lot of topping, but don’t be tempted to skimp, you want lots of crunch to counterbalance the soft fruit.
Enjoy warm with ice cream, or cold straight out of bed for breakfast!
Strawberry and Rhubarb Crisp
recipe adapted from Food & Wine
Serves 6 to 8
1-1/2 pounds rhubarb stalks, sliced 1/2 inch thick
1/2 cup granulated sugar and 2/3 cup granulated, kept separately
1-1/2 pound strawberries, hulled and quartered
3-1/2 tablespoons cornstarch
1-1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated ginger
1 stick unsalted butter, softened
1 cup light brown sugar
1-1/2 cups all-purpose flour
1-1/4 cups quick-cooking rolled oats
4 tablespoons sliced almonds
3 tablespoons canola oil
3/4 teaspoon salt
- Preheat the oven to 375°. In a bowl, toss the rhubarb with the 1/2 cup of sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 2/3 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, vanilla, salt and ginger to the fruit and stir well. Transfer the mixture to a 9-by-13-inch baking dish.
- Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Place a foil-lined rimmed baking sheet on the shelf below the crisp to catch any juices that bubble up over the sides. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.