Strawberry rhubarb crisp

Strawberry rhubarb crisp

This strawberry rhubarb crisp is one of my favorite late-spring/early-summer desserts.

There are a few things that nearly every woman in my family owns. One is Van Morrison’s Poetic Champions Compose.

Another is An Appetite for Art, a cookbook put together by the North Carolina Museum of Art. It was published in 2001, and I think it might be out of print now.

Pretty much every recipe that I’ve ever made out of it is excellent. One of my favorites is strawberry rhubarb crisp. I made two batches of it this weekend, and I don’t have one picture to post on this blog. Why? One batch was partially eaten at lunch yesterday, with leftovers sent back to Ohio with G.’s nephew. We gave the other to a friend who helped us set up the live video feed for a West Coast Swing party we had Saturday night. I handed over the pan without thinking of taking a picture. (UPDATE: The photo now added to this post came from our friend Sean, who G. called before Sean’s family dug in.)

But, with rhubarb season on _ and in fact, rhubarb and chives are the only things growing right now with the cold, wet spring we are having _ I wanted to get the recipe posted for those who want it. It’s pretty easy and a perfect thing to take to potlucks and cookouts.

Strawberry Rhubarb Crisp

Fruit filling:
1 1/2 pints of strawberries, hulled and cut in half (Or, a 1 lb. bag of frozen strawberries thawed works too.)
7 ribs of fresh rhubarb, cut into small chunks (If the stalks are thin, add more.)
1/2 cup granulated sugar
1/2 cup brown sugar
juice and zest of 1 lemon (I use bottled lemon juice when I don’t have a fresh lemon.)
2 teaspoons cinnamon
1 teaspoon ginger
1/2 cup flour

Crisp topping:
1 cup flour
1 cup brown sugar
2/3 cup quick-cooking oats
2/3 cup chopped pecans (The book says toast them, but I usually don’t.)
a pinch of salt
1/2 cup butter

Grease a 9-by-13 pan. Preheat the oven to 425 degrees.

Combine the strawberries, rhubarb, sugars, lemon, cinnamon and ginger in a bowl. Let it rest to dissolve the sugars.

Make the crisp topping by combining the flour, brown sugar and butter in a food processor. Pulse until the butter is cut up and the mixture looks like little pebbles. You can cut the butter in by hand too, but that’s a lot of work. Stir the oats, salt and pecans into the butter-flour-brown sugar mixture.

Stir the remaining 1/2 cup of flour into the strawberry-rhubarb mixture until a smooth syrup appears. Pour the mixture into the pan.

Sprinkle the crisp topping evenly on top.

Bake in the top 1/3 of the oven for 10 minutes at 425 degrees. Then, lower the heat to 375 degrees and bake for another 20 minutes.

The top should be golden brown and the juices bubbling.

You can serve it plain or warm, with a scoop of vanilla ice cream.

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