rhubarb strawberry crisp
When I think of summer, I think of a perfectly sweet yet slightly crunchy crisp. Apple, strawberry, mixed berries...you name it, I'll make it and I. Will. Eat. It.
For those of you who aren't big on baking, cooking or even spending time in the kitchen, you're missing out. Crisps are by far one of the easiest desserts to make. It's like throwing together a big salad with a bunch of ingredients and tossing it. That's all there is to it.
Every Father's Day I let Nate choose what he would like me to make him for dinner. This year it was my famous butter chicken. And let me preface this by saying, I had gone on strike with this meal over the past several months because, as you can predict, he was always asking for it. I. Cannot. Eat. Anymore. Butter. Chicken.
So here I was making it again for him but since it was a special occasion, I surrendered. But the inner-stubborn, bull-headed Taurus in me was not enthused.
We also received some deliciously fresh rhubarb from our friends garden and Nate suggested we make a crisp. Rhubarb alone is OK on its own, but add strawberries in there, and it takes the dish to a whole other level. So without fail, I had to share this latest crisp I found online (I know what you're thinking, why is she scouring recipes online when she has soooo many cookbooks??) but I love to source recipes from all over, not to mention I have a few blog favourites I always find myself coming back to.
This dish was like no other. It's on the sweeter side, but the crispness of the topping paired with the sweet fruit and its juices was unbelievable. The tastiest crisp I've had in a while and needless to say, we are still enjoying the remnants of what was a huge amount...widdled down to a fraction of what it was.
It's summer time, its a perfect dish to make ahead of time or even if you're in a pickle. With the abundance of fresh fruit now hitting the markets, how could you not take advantage of this?!
Below is the recipe, as adapted from this article in Food & Wine Magazine.
Old-Fashioned Rhubarb Strawberry Crisp
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9 x 13" glass baking dish.
Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
The topping can be refrigerated overnight. Bring to room temperature before using.