Photo: Rhubarb-Strawberry Crisp Recipe
Ingredients
- 4 cups diced rhubarb
- 4 cups fresh strawberries, hulled, and halved, if large
- 1 cup granulated sugar
- 2 teaspoons orange zest
- 2 tablespoons cornstarch
- 1/4 cup orange liqueur (recommended: Grand Marnier or Cointreau)
- 10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups all-purpose flour
- 1/4 cup light brown sugar
- Pinch salt
Directions
In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9 by 13-inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole.
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.
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By tudi
Hope Valley, RI
on May 14, 2013
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This was definately a keeper, sweet & tart at the same time, everything came out perfect & the only thing I did different was add an extra tbls of corn starch for thickening as advised by other readers. The recipe calls for only one but some said it came out too runny. I was asked to make this to take to my sons boat on Mother's day. I baked it that morning so it was still warm when I reached the boat. It hadn't been sitting on the table on the back of the boat long before I saw one of my kids get up & start serving himself some, we hadn't even left the dock! When he asked to take home what was left he was a little dissapointed when he saw how little left there was.
By BlueGator96
North Carolina
on April 08, 2012
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Wonderful & simple recipe (just the kind I love! I substituted frozen strawberries & rhubarb and used Patron orange liqueur and "oh my" as another reviewer wrote! Served as the end to a wonderful Easter dinner with vanilla ice cream. Everyone enjoyed it thoroughly.
By mparker1_10962665
Hartville, OH
on September 05, 2011
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Ohhh my! This versatile recipe is a delicious combination of sweet and tart. I've been making it for years and it's always a hit! I like my crisps with chunks of identifiable, great tasting fruit. So, absent the core, I leave strawberries whole and cut rhubarb (fresh from the garden into 1" chunks. I always add extra strawberries and rhubarb without the addition of more topping. Serve warm with a good vanilla ice cream and you just can't go wrong!
Read all 34 reviews