Tuesday, May 3, 2011

Strawberry-Rhubarb Crisp

There is no better sign of spring than a strawberry rhubarb crisp. Growing up, I would spend a lot of time over at my grandparents’ house. They had the best garden, full of strawberries, blueberries, rhubarb, asparagus, and apples. I remember every spring, as soon as the strawberries were ready and the rhubarb had been picked, I would help my grandparents make a strawberry-rhubarb cobbler. It was the favorite springtime family dessert. Recently, I discovered crisps, which I think I now like better than cobblers. 

Don’t know the difference between a cobbler and a crisp? Don’t worry about it! Here is a great website that will help you. 

 Strawberry-Rhubarb Crisp

Serves 6

3 c.  frozen strawberries, thawed, reserving juices
2 c. frozen rhubarb, sliced, thawed, reserving juices
½ c.  granulated sugar
1/2  cup  regular rolled oats
1/2  cup  packed brown sugar
1/4  cup  all-purpose flour
1/8  tsp.  ground nutmeg,
¼ tsp ground cinnamon
1/4  cup  butter, slightly softened
1/4  cup  chopped nuts
Vanilla ice cream or light cream (optional)

1.      Preheat oven to 375 F. Combine fruit and sugar in a 2-qt square baking dish. Set aside.
2.      To make topping, mix oats, sugar, flour, and spices in a medium bowl. Cut in butter with a pastry cutter until butter is the size of peas. Sprinkle mixture over top of fruit.
3.      Bake for 40 minutes, or until top is golden brown.


*Tip: Double the topping, without the butter and store in the freezer for up to 1 month for a dessert that will come together in minutes. 


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