Summer Desserts
Nothing makes me happier than a fruit based dessert--pie, cobbler, crisp, cake--except for having a piece the next morning for breakfast! I had vague recollections of strawberry-rhubarb pie from when I was younger, although my mom insists that she hasn't made anything with rhubarb since she was in high school. So I did some searching on the internet and a little experimenting in the kitchen to come up with this delicious Strawberry-Rhubarb Crisp (I didn't have time or space for the pie dough--this was at the old aparment). It was lovely at potluck and even better for breakfast the next morning.
Strawberry-Rhubarb Crisp
for a deep-dish 9 inch pie plate
Filling
2 baskets of farmers market strawberries, halved or quartered
1 long stalk of rhubarb, sliced thin and cut into thirds
1/2 cup (scant) sugar
1/4 cup orange juice
1 tablespoon cornstarch
Crisp topping
2/3-3/4 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter, softened
1. Preheat oven to 375 and grease baking dish.
2. Mix together strawberries through cornstarch in bowl. Pour into baking dish.
3. Mix together dry ingredients for crisp and then cut in butter using a fork or pastry blender. (Note: I often make 1 1/2 to 2 times the amount of topping depending on the size of my baking dish). Sprinkle over the top of the filling mixture. Bake for 30-35 minutes, until crisp is light brown and filling is bubbling. Enjoy!
Side note: Although I've never seen them sold with the leaves attached, you should be aware that the leaves of the rhubarb are poisonous and should not be eaten.
Strawberry-Rhubarb Crisp
for a deep-dish 9 inch pie plate
Filling
2 baskets of farmers market strawberries, halved or quartered
1 long stalk of rhubarb, sliced thin and cut into thirds
1/2 cup (scant) sugar
1/4 cup orange juice
1 tablespoon cornstarch
Crisp topping
2/3-3/4 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter, softened
1. Preheat oven to 375 and grease baking dish.
2. Mix together strawberries through cornstarch in bowl. Pour into baking dish.
3. Mix together dry ingredients for crisp and then cut in butter using a fork or pastry blender. (Note: I often make 1 1/2 to 2 times the amount of topping depending on the size of my baking dish). Sprinkle over the top of the filling mixture. Bake for 30-35 minutes, until crisp is light brown and filling is bubbling. Enjoy!
Side note: Although I've never seen them sold with the leaves attached, you should be aware that the leaves of the rhubarb are poisonous and should not be eaten.
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