Sweet stuff

Strawberry Rhubarb Crisp

I’m a big fan of any fruit based dessert

I mean I would pick an apple, peach or blueberry pie over chocolate cake any day of the week

Now my family are more cake people then pie people

But we had some beautiful strawberries and rhubarb

So I came up with a delicious compromise

Let’s make a strawberry rhubarb crisp!

Who could walk away from that!

We are starting off with around 12 ounces of rhubarb (4-5 stalks) and roughly 4 cups of strawberries

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Remove the tops of the rhubarb along with the bottoms and dice into even pieces

Using a small spoon core out the strawberries

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Next slice the smaller strawberries in half and quarter the larger ones

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Place the rhubarb and strawberries in a large bowl

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Zest one whole orange

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Next we will need 1 cup of sugar, 1/4 cup of fresh orange juice, 1 tablespoon of cornstarch, the zest we got from the orange and 1 tablespoon of vanilla extract

Click on our link to make your own Homemade Vanilla Extract

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Add the sugar to the bowl

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Then the orange zest and vanilla

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Whisk the cornstarch in with the orange juice and pour in the bowl (this will act as a thickener)

Toss all ingredients together to combine

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Line a sheet pan with parchment paper and place a baking dish on top

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Add the strawberry and rhubarb mixture into the baking dish and set aside

I like the fruit to meld 10-15 minutes so the sugar and juice can start to break things down a bit

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Preheat your oven to 350 F

Let’s start on the crisp (topping)

We will need 1 cup of flour, 1 cup of quick cooking oatmeal (not instant and not old fashioned) 1/2 cup of sugar, 1/2 cup of lightly packed dark brown sugar, 1 teaspoon of kosher salt and 1 1/2 sticks of cold unsalted butter

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Add the dry ingredients into a stand mixer and mix to combine

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Cut the butter into slices

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Add them into the mixing bowl with the combined dry ingredients

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Mix on low speed until the butter is all broken up and you’re left with crumbles

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Sprinkle the crumbles over the top of the fruit until completely covered

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Place in the oven and bake for 1 hour

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When you remove it from the oven the fruit should be bubbling and set and the topping should be a golden brown

Let it rest a couple minutes but serve it warm

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Can you say YUM?!!!!

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We served this with some vanilla ice cream!

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Enjoy!!!

Simply Sundays! ~ Strawberry Rhubarb Crisp

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

For the filling

12 ounces of rhubarb (4-5 stalks)

4 cups of strawberries (cored and sliced)

1 cup of sugar

1/4 cup of fresh orange juice

1 tablespoon of cornstarch

1 tablespoon of vanilla

the zest from a whole orange

For the crisp

1 cup of flour

1 cup of quick cooking oatmeal (not instant and not old fashioned)

1/2 cup of sugar

1/2 cup of lightly pack dark brown sugar

1 teaspoon of kosher salt

1 1/2 sticks of cold unsalted butter

Directions

For the filling

Remove the tops of the rhubarb along with the bottoms and dice into even pieces.  Using a small spoon core out the strawberries.  Next slice the smaller strawberries in half and quarter the larger ones.  Place the rhubarb and strawberries in a large bowl

Add 1 cup of sugar to the bowl along with the zest of 1 orange and 1 tablespoon of vanilla extract.  Whisk 1 tablespoon of cornstarch with 1/4 cup of fresh orange juice and pour into the bowl.  Toss everything together to combine

Line a sheet pan with parchment paper and place a baking dish on top.  Add the strawberry and rhubarb mixture into the baking dish and set aside to meld 10-15 minutes so the sugar and juice can start to break things down a bit

For the crisp

Preheat your oven to 350 F.  Add 1 cup of flour, 1 cup of quick cooking oatmeal (not instant and not old fashioned) 1/2 cup of sugar, 1/2 cup of lightly packed dark brown sugar, 1 teaspoon of kosher salt to the bowl of a stand mixer and mix to combine.  Cut 1 1/2 sticks of cold butter into thin slices and add into the dry ingredients.  Mix on low speed until the butter is all broken up and your left with crumbles

Sprinkle the crumbles over the top of the fruit until completely covered.  Place in the oven and bake for 1 hour.  When you remove it from the oven the fruit should be bubbling and set and the crisp should be a golden brown.  Let it rest a couple minutes but serve it warm.  We served this with vanilla ice cream

Tools used to make this recipe

Architec Gripperwood Cutting Board

OXO Good Grips Flat Whisk

Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

Corningware French White 4 Quart Oval Casserole

KitchenAid Professional 600 Series 6 Quart

Brainycook Cheese Grater

© Simply Sundays 2017
All rights reserved

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