![]() ![]() Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.Spoon into shallow bowls and serve with vanilla ice cream. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Spoon the topping evenly over the fruit without packing down.Transfer to a medium bowl and stir in the oats and chopped pecans. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Process until well combined, about 30 seconds. In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt.Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla.Strawberry & Orange Salad with Citrus Syrup and Mint.Cool for 20 minutes before serving, then spoon into shallow bowls and serve with vanilla ice cream. Spoon the topping evenly over the fruit without packing it down.īake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Transfer the fruit mixture to a 2-quart baking dish (no need to butter it) and set aside while you prepare the topping. Quarter the strawberries and combine them with the rhubarb, sugar, cornstarch and vanilla. To prepare it for this recipe, trim the leaves (they should not be eaten) and rough ends and wash the stalks, then cut them into 1/2-inch pieces. It’s very tart but when you add a little sugar and cook it down, it becomes deliciously sweet, like berries. If you’ve never cooked with rhubarb, now is the time to start! Technically, it’s a vegetable but you treat it like fruit. What You’ll Need To Make Strawberry Rhubarb Crisp ![]() For seasonal fruit crisp variations, see my summer peach crisp and autumn apple pecan crisp. If you add more strawberries - which I know is tempting! - you’ll end up with fruit soup, as they release a ton of juice. Heads up: while fruit desserts like this one tend to be flexible, be sure to keep the ratio of rhubarb to strawberries the same. Leftovers are also delicious with your morning coffee, too. Serve it warm from the oven topped with a scoop of vanilla ice cream. Perfect for a spring evening, this strawberry rhubarb crisp is one of the easiest and best desserts I know. Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping - this strawberry rhubarb crisp is one of the easiest and best desserts I know. ![]()
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