Strawberry rhubarb crisp is arguably the most common way to eat rhubarb. It is the epitome of summer to me, and the tart rhubarb complements the sweet strawberry flavor so well that it's no wonder it's so popular. I'm a crisp girl through and through, and an oatmeal crisp topping is unmatched, in my opinion. I believe strawberry rhubarb crisp recipes don't deviate much; they're all pretty similar with variations in sugar and flour amounts.
What makes my rhubarb crisp the best, though, I dont use a dry crisp topping mine is fully buttery with no dry bits. Also that I baked the strawberry rhubarb base first for about 30 minutes. You need a long bake to get that jammy consistency, but I don't want the crisp topping to be overcooked or burnt with the sugar on top. If it's not cooked long enough, it can become watery, and with a full pan, you want to make sure it sets properly. I serve it warm, but it will set up even more as it cools.
Trust me, I've made hundreds, actually many hundreds, of these in the restaurant. It was a popular take-and-bake menu item, and every time it was offered, people were more than ready to place their orders.
Strawberry Ruhbarb Mixture:
2 punds ruhbarb, chopped
1 1/2 pounds strawberries, quartered
3/4 cup sugar
3 tablespoons cornstarch
1/4 cup flour
1 teaspoon vanilla
Bake For 30 minutes at 350° °F
Crisp Topping:
1 cup butter, melted
1 3/4 cups flour
1 3/4 cups oats (I used old-fashioned)
Pinch of salt
1 cup sugar
1/2 cup brown sugar
Top with Crisp topping and baking an additional 25-30 minutes. Place on a baking sheet when you bake a crisp just because the juices can sometimes drip over while baking.
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Music: The Way Home
Musician: ZakharValaha
URL: pixabay.com/music/-the-way-ho...
19 май 2024
