Updated 05/27/2011 05:00 AM
Recipe: Strawberry Rhubarb Crisp
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- 1 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup oats
- 1 stick unsalted butter
- 4 cups sliced strawberries (approx. 2 pounds)
- 3 cups sliced rhubarb (cut crosswise 1/2 inch thick)
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
Preheat the oven to 350 degrees, making sure there is a oven rack placed in the center slot.
Make the crisp topping first by using a mixing bowl to combine 1 cup all-purpose flour with 1 cup light brown sugar and 1 cup old fashioned or quick cooking oats, add 1 stick cold, cubed, unsalted butter and use your fingers to completely incorporate the butter.
Trim and slice the strawberries, you'll end up with about 4 cups and you'll also need 3 cups of rhubarb sliced crosswise into 1/2-inch thick slices.
Combine those in another larger mixing bowl with 1/4 cup all-purpose flour, 1/4 cup light brown sugar and 1/2 tsp each ground ginger and ground cinnamon and mix to combine.
Transfer that to a 9 x 13-inch baking dish and spread the crisp topping evenly over the top of that and place it on the center rack of the preheated oven.
It will take just about 45 minutes to bake and it is a good idea to spin the baking dish half way around once while it is in there.
Serve warm or room temperature with a dollop of plain yogurt or a scoop of vanilla ice cream.