Be sure to serve shortly after taking this rhubarb-strawberry crisp out of the oven for superior texture and flavor.
6 cups (1/2-inch) slices rhubarb (about 2 pounds)
2 1/2 cups halved strawberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup packed brown sugar
1/2 cup regular oats
1/4 teaspoon ground cinnamon
Dash of salt
6 tablespoons chilled butter, cut into small pieces
How to Make It
Preheat oven to 375°.
To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.
I did not have enough rhubarb, thus I cut the sugar proportionally. I sliced the rhubarb into thinner slices, chopped the strawberry into smaller chunks, and grated a huge orange's rind into the topping. I usually cut the butter into the dough with a blender, which I did this time, too. Next time I should add the oats after the butter being cut into the dough.
This was my first time using rhubarb, and I was especially stoked to be pulling it from my own garden. Despite all I've heard about rhubard being a spring crop, it's potential to be crunchy and tough, and warnings about it's toxicity, I made the crisp -it is delicious! Don't skimp on sugar or butter and you'll have a crowd-pleasing (and easy) country dessert.
This truly is outstanding - wow. I was generous with orange zest as recommended here, and served with light vanilla bean ice cream. My fellow eaters were quiet... they were savoring every delicious bite! Can't wait to make it again. Thanks, Cooking Light!
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