Strawberry season is upon us! To celebrate, here is a recipe for a delicious, fresh strawberry rhubarb crisp that is the perfect after dinner treat for the warm summer nights ahead.
INGREDIENTS
- 1 lb. rhubarb stalks (trimmed and sliced 1/2 inch thick)
- 1/2 lb strawberries (hulled and quartered)
- 1/2 cup sugar
- 1 1/2 tbsp cornstarch
- 1 tsp vanilla extract
TOPPING
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 6 tbsp cold unsalted butter cut into cubes
- 3/4 cup old fashioned rolled oats
- 1/2 cup chopped pecans (optional)
METHOD
Preheat oven to 350*F
- For the Filling: combine the rhubarb, strawberries, sugar, cornstarch and vanilla in a bowl. Stir until the fruit is all evenly coated with the mixture
- Transfer the fruit mixture to a 2 quart or 8-inch baking dish, set aside
- For the Topping: In the bowl or a food processor, combine the flour, brown sugar, granulated sugar and salt, process until well combined (about 30 seconds).
- Add in the cold cubes of the butter and pulse until the mixture resembles coarse crumbs with some pea-sized chunks of butter. You can also do this part by hand and/or while using a pastry blender
- Transfer this mixture to a bowl and stir in the oats and pecans (if using)
- Spoon the topping over the fruit evenly
- Place your baking dish on a cookie tray to catch any spills that might happen from the juices bubbling over. Bake for 44-45 minutes until the fruit is bubbling around the edges and the top is golden brown. Cool for 15-20 minutes before serving.
- Serve while warm with your favorite vanilla ice cream