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NEED A DESSERT IN A HURRY? TRY THIS EASY STRAWBERRY RHUBARB CRISP!
It’s a real pleasure making my friend Julie’s recipe for EASY STRAWBERRY RHUBARB CRISP. Make it once and you’ll understand how perfect it is, especially if you’re pressed for time and want a dessert that’s super fabulous. Feel free to make it for friends and give them the recipe too! In our minds, everyone should be making this scrumptious treat.
Here are a few tips on making EASY STRAWBERRY RHUBARB CRISP:
SUMMER FLAVOURS
Because this recipe puts fresh strawberries and rhubarb to good use, folks up in cottage country often say it tastes like summer. For best results, try to find locally grown strawberries, or even better, pick your own if you can. The deep, ruby-red colour and sweet, almost honey-like flavour are most desirable.
Using fresh rhubarb for this recipe is another wise move. Not only is it tart and tangy but it also has a striking reddish colour that adds to the appetizing look of the crisp. Call ahead to your local market or farmstead to make sure they have rhubarb, then just rinse, discard the leaves and get baking.
GET YOUR FILL
There's nothing complicated in the ingredients, so you should be able to find everything you need at your local supermarket. If you’re up in cottage country, we bet the marina or local tuck shop carries this stuff too! Best to buy extra ingredients so you can make the recipe to order. I am not joking, it’s very popular.
COLOUR FULL
As mentioned, prepare for a happy moment when making this recipe. Stirring up the strawberries and rhubarb brings together a very appealing colour combination. The graduations of reds, crimsons, sage and vibrant green is really something. Take a pic and post it on a favourite social platform using #weekendatthecottage so we can marvel at it too!
TOPPING
The topping has all the hallmarks of a traditional crisp: rolled oats, butter and dark brown sugar. It’s a great combo, but the inclusion of cinnamon and an oat flour in this recipe both boost the flavour and help it further get a good, golden crisp when baked.
DISHES AND BUBBLES
I laughed out loud when I brought the STRAWBERRY RHUBARB CRISP out of the oven; it was slightly inflated and the filling was so hot, bubbles popped as it cooled. One thing to remember, you’ve got to make this dessert in an oven-safe casserole dish.
À LA MODE MODE
This crisp is way less fussy than pie, but should still get a little “à la mode” when you serve it. We like this HOMEMADE VANILLA ICE CREAM, but if store-bought is the only option, we’ll never tell - go for it! Of course, you can also serve this dessert all fancy in footed glass stemware with a dollop of whipped cream. Again, up to you.
Give our EASY STRAWBERRY RHUBARB CRISP a try - you'll enjoy every single bite!
INGREDIENTS
For the fruit filling:
4 cups fresh strawberries, hulled, halved and sliced
3 cups rhubarb, chopped
3/4 cup granulated sugar
2 tablespoons unbleached all-purpose or oat flour
For the topping:
1 cup rolled oats
1/2 cup unbleached all-purpose or oat flour
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1/2 cup butter, chilled and cut into chunks
INSTRUCTIONS
1) Preheat the oven to 375˚F with the oven rack in the middle position.
2) Put the strawberries and rhubarb in a medium bowl and toss together. Sprinkle with sugar and flour, then toss to coat.
3) Place oats, flour, brown sugar, cinnamon and salt in a bowl and stir together. Add chunks of butter. Using your fingers, rub mixture together until blended and crumbly.
4) Spill the fruit mixture into an 8 x 11-inch or 8 x 8-inch oven-safe baking dish, spreading it out in even layer. Scatter the topping over the fruit mixture.
5) Transfer to oven and bake for 45 minutes or until the fruit is soft and bubbling, and the topping is pale golden and crunchy. Serve warm with ice cream or whipped cream.
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THANKS FOR WATCHING!!!
29 июн 2020
