Strawberry Rhubarb Crisp
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
To soften the tartness of rhubarb, Ina Garten pairs it with sweet, juicy strawberries. This forms the basis of her magnificent dessert, which features a crust of buttery, brown-sugar oatmeal and is served with a scoop of vanilla ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups (4-5 stalks) fresh rhubarb, diced into 2.5 cm (1 in) cubes
- 4 cups fresh strawberries, peeled and halved (if large)
- 1 and 1/4 cups granulated sugar
- 1.5 tsp grated orange zest
- 1 tbsp cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup premium wheat flour
- 1/2 cup light brown sugar (lightly packed)
- 1/2 tsp coarse salt
- 1 cup quick-cooking oats
- 12 tbsp (165 g) chilled butter, diced
- Vanilla ice cream for serving
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Recipes with similar ingredients: rhubarb, strawberry, Orange zest, premium flour, brown sugar, rolled oats, vanilla ice cream, shortcrust pastry, streusel
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a large bowl, combine the rhubarb, strawberries, 3/4 cup granulated sugar, and lemon zest. In a measuring cup, dissolve the cornstarch in the orange juice and stir it into the fruit. Pour the mixture into an 8x11 inch baking dish and place it on a parchment-lined baking sheet. - For the top layer, in the bowl of an electric mixer fitted with a pastry hook, combine the flour, remaining 1/2 cup granulated sugar, brown sugar, salt, and oats. With the mixer on low speed, add the butter and beat until the dry ingredients are moistened and the mixture forms crumbs.
Sprinkle the fruit with the crumble until it's completely coated, and bake for 1 hour, until the juices are bubbling and the crust is golden brown. Serve warm with ice cream.
You can add to this strawberry-rhubarb pie almond sprinkle.
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