Ok, so when I was a kid, my godmother made rhubarb pie. But she was "healthy" and she used honey and no sugar. Now I'm about 11 or 12 and it's a pie so I put a piece in my mouth and my mom must have seen the look on my face because she hisses quietly, "do NOT spit it out. Just swallow it." And so starts my dislike of rhubarb. It's funny looking and very tart and usually I like tart things but this wasn't one of them. Present day, my coworker brings a strawberry-rhubarb crisp to the office and pretty much forced me to try it. What is this? It's slightly tart and yet sweet with a lovely oatmeal crumble on top. Delicious. Now I need the recipe.
Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest(skipped it)
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's( I used Quaker)
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
Thanks Barefoot Contessa!!!
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