Monday, April 1, 2013

Strawberry Rhubarb Crisp

This one is for my little lady on our official one year anniversary. Miss Rhubarb Victoria and I have seen many ups and downs since April 2012 and so last night, on the anniversary of the day I brought her home, I made strawberry rhubarb crisp. It's sweet, it's sassy, and it's everything I love about Rhubarb.

I love you, my little nugget, this one is for YOU

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 lemon zest
1/2 cup freshly squeezed lemon 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
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for those a la mode aficionados out there

Directions:
Preheat the oven to 350 degrees F.

In a large baking dish toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the zest together. 
In another bowl combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. Using your hands 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, while snuggling a perfect little pooch named Rhubarb.




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