Holidays And Season
Old-Fashioned Strawberry-Rhubarb Crisp
Description :
This recipe for strawberry-rhubarb crisp sings the sweet song of springtime. It's a classic dessert marriage, first between the ruby red duo of tart rhubarb and juicy strawberries, then of the tender, yielding fruit and the crumbly, buttery oat topping.
Ingredient :
Filling
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2 pounds rhubarb stalks, sliced 1/2-inch thick
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1 1/4 cups sugar, divided
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1 pound strawberries, hulled and quartered
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3 tablespoons cornstarch
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2 teaspoons fresh lemon juice
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1 teaspoon pure vanilla extract
Topping
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1 stick (4 ounces) unsalted butter, softened
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1 1/2 cups light brown sugar
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1 1/2 cups all-purpose flour
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1 1/4 cups quick-cooking rolled oats
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3 tablespoons canola oil
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1 1/2 teaspoons cinnamon
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3/4 teaspoon kosher salt
Direction :
- Preheat the oven to 375°F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
- Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.
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Transfer the mixture to a 9- x 13-inch glass baking dish.
- For the topping, combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.
- Let the crisp rest for 10 to 20 minutes before serving.
