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Until I have my own garden (which hopefully will be next summer!), I am fortunate to have fresh produce from my Dad’s garden. Due to the rainy spring, he hasn’t been able to plant much, so we are unsure of what the harvest will be like this year. His rhubarb, however, is plentiful and I gladly harvested enough for some weekend baking last time I was at my parent’s home.
Strawberry Rhubarb Crisp
by Umami Girl
For the Filling
1 ¼ pounds rhubarb (about 3 1/2 cups chopped)
1 ¼ pounds strawberries
½ cup sugar
¼ cup cornstarch
1 teaspoon fresh lemon juice
For the Topping
¾ cup all-purpose flour
¾ cup old fashioned rolled oats
2/3 cup light brown sugar, packed
8 Tablespoons cold butter, diced
Pinch of salt
Preheat the oven to 375° Fahrenheit.
For the filling: Trim the rhubarb stalks and chop them crosswise into 1/4-inch pieces. Place in a large bowl. Trim the strawberries and chop them in half or in quarters if large, add them to the rhubarb. Try to keep the pieces of fruit close to the same size. Add the ½ cup sugar, the cornstarch and the lemon juice to the bowl and mix thoroughly.
Pour the fruit mixture into a deep pie plate or a small casserole dish.
For the topping: Combine the flour, oats, brown sugar, butter and salt in a medium bowl. Using your fingers and thumbs, blend and pinch the mixture together until there is no loose four at the bottom of the bowl.
Sprinkle the topping over the fruit. Bake for about 50 minutes, until browned on top, bubbly and completely cooked through. Cool for at least 10 minutes. Serve with vanilla ice cream.