Strawberry Rhubarb Crisp
Ina Garten's recipe, revised from the June 2011 issue of Food Network Magazine meets Fannie Farmer's Rhubarb Pie recipe.
(This is a re-vamp of a recipe I tried for Independence Day, which called for orange juice and cornstarch in the fruit mixture. I found that the OJ overpowered the rhubarb and the cornstarch didn't seem to do much for thickening, so I turned back to my traditional pie recipe for the fruit and kept it simple. Made it and brought it to my nephew's b-day party today where it was a big hit. I also cut down both the sugar and butter quantities from the original recipes, with good results. Not that it doesn't still have a stick of butter and 2 cups of sugar!)
Oven: 350 degrees Fahrenheit
Fruit: Typically, Strawberry-Rhubarb Pie calls for more rhubarb than strawberries, in a 5 or 6 to 1 ratio. This recipe calls for roughly equal amounts of rhubarb and strawberries, which let me reduce the sugar by a third since the strawberries can temper the sour rhubarb. Scale your dish according to the total amount of fruit. For today's effort I had about 4 cups of each and used an 8x10 baking dish. With 5-6 cups of each fruit I'd use a regular 9x13. I made the same amount of crisp for both tries and I wouldn't change the amount of crisp topping. Crisp is the bonus feature!
Fruit mixture:
Equal amounts of cut up rhubarb and halved fresh strawberries, 4-6 cups each.
4 Tablespoons AP flour
1 cup sugar
1 tsp orange zest (If you don't own a zester, get one, it's a life-changing gadget!)
Crsip:
1 stick butter, unsalted (preferred, I'm not going to call the pasty police on you), diced into cubes
1 cup AP flour
1/2 tsp kosher salt (remember, sea salt is kosher, so whichever you have is fine)
1-1/2 cups of quick-cooking (not instant!) oatmeal
1/2 cup sugar
1/2 cup light brown sugar (I like dark brown, just fine, but I think it would compete with the fruit flavors here.)
*I'd recommend getting your thinnest, cheapest baking sheet out, covering it with parchment paper or aluminum foil and putting the baking dish right on it. Rhubarb juice is a mess in the oven!
(This is a re-vamp of a recipe I tried for Independence Day, which called for orange juice and cornstarch in the fruit mixture. I found that the OJ overpowered the rhubarb and the cornstarch didn't seem to do much for thickening, so I turned back to my traditional pie recipe for the fruit and kept it simple. Made it and brought it to my nephew's b-day party today where it was a big hit. I also cut down both the sugar and butter quantities from the original recipes, with good results. Not that it doesn't still have a stick of butter and 2 cups of sugar!)
Oven: 350 degrees Fahrenheit
Fruit: Typically, Strawberry-Rhubarb Pie calls for more rhubarb than strawberries, in a 5 or 6 to 1 ratio. This recipe calls for roughly equal amounts of rhubarb and strawberries, which let me reduce the sugar by a third since the strawberries can temper the sour rhubarb. Scale your dish according to the total amount of fruit. For today's effort I had about 4 cups of each and used an 8x10 baking dish. With 5-6 cups of each fruit I'd use a regular 9x13. I made the same amount of crisp for both tries and I wouldn't change the amount of crisp topping. Crisp is the bonus feature!
Fruit mixture:
Equal amounts of cut up rhubarb and halved fresh strawberries, 4-6 cups each.
4 Tablespoons AP flour
1 cup sugar
1 tsp orange zest (If you don't own a zester, get one, it's a life-changing gadget!)
Crsip:
1 stick butter, unsalted (preferred, I'm not going to call the pasty police on you), diced into cubes
1 cup AP flour
1/2 tsp kosher salt (remember, sea salt is kosher, so whichever you have is fine)
1-1/2 cups of quick-cooking (not instant!) oatmeal
1/2 cup sugar
1/2 cup light brown sugar (I like dark brown, just fine, but I think it would compete with the fruit flavors here.)
- Preheat that oven! 350
- Stir together the 4T of flour and 1 cup sugar.
- Stir together the cut-up fruit and zest with the flour sugar mixture, coating fruit evenly in a large bowl and then transfer to your baking dish.
- For the Crisp, combine the 1 cup flour,sugars, salt, and oatmeal in an electric mixer bowl with the paddle attachment. With the mixer on low speed (on mine it's "stir"), add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. (For my mixer, this was about 5 minutes of just letting it "stir".)
- Sprinkle the crisp over the fruit, covering it completely, and bake for 1 hour*, until the fruit is bubbling and the topping is golden brown.
- Cool
- Eat
- Be happy!
*I'd recommend getting your thinnest, cheapest baking sheet out, covering it with parchment paper or aluminum foil and putting the baking dish right on it. Rhubarb juice is a mess in the oven!