Strawberry Rhubarb Crisp
When I see strawberries and rhubarb at the market, I know that summer’s just around the corner. The wonderfully tart flavor of rhubarb and juicy, sweet strawberries in this dessert is one of the ways that I like to welcome the new season.
NotesIf you like your desserts sweeter, you can add an additional 1 to 2 tbsp (15 to 25 mL) sugar.
Serves6 to 8
Cooking Methodbaking
CostModerate
Total Timeunder 4 hours
Kid FriendlyYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursedessert
Dietary Considerationegg-free, halal, high fiber, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentbaking/gratin dish
Mealdinner
Moodblue
Taste and Texturecrisp, fruity, sweet, tangy, tart
Type of Dishdessert, fruit, pie
Ingredients
- 3½ cups (875 mL) strawberries, hulled and halved or quartered, depending on size
- 3 cups (750 mL) sliced fresh rhubarb
- ¾ cup (175 mL) granulated sugar
- 3 tbsp (45 mL) cornstarch
- 1 tsp (5 mL) lightly packed grated orange zest
- 1 tbsp (15 mL) orange juice
- 1 recipe Cinnamon Sugar Crumb Topping
- 8-inch (2 L) square glass baking dish, greased
Instructions
-
Preheat oven to 400°F (200°C)
-
In a large bowl, gently combine strawberries, rhubarb, sugar, cornstarch and orange zest and juice. Spread mixture in prepared baking dish.
-
Bake in preheated oven, carefully stirring every 10 minutes or so, for 35 to 40 minutes or until fruit mixture is thickened and the juices are becoming glossy.
-
Remove baking dish from oven and gently stir liquid mixture in bottom of baking dish with fruit. Sprinkle topping over fruit mixture. Reduce heat to 350°F (180°C), return crisp to oven and continue baking for 15 to 20 minutes more or until top is lightly browned and juices are bubbling and thickened. Let cool on a wire rack for at least 20 minutes to allow juices to thicken.
-
Variation
-
Use lemon juice and zest instead of the orange juice and zest.
2008 Julie Hasson
