February 26, 2012
This splendidly delicious strawberry rhubarb crisp is the perfect winter dessert. Stalks of fresh rhubarb are appearing in the farmer's market and one of best ways to celebrate this mysterious fruit is with a crisp. Strawberries and rhubarb are a natural flavor duo but since strawberries aren't in season opt for frozen or strawberry jam (like in this recipe). Crystallized ginger and orange are added to give the crisp another dimension of flavor. Serve this strawberry rhubarb crisp warm with a dollop of freshly whipped cream.
4 cups rhubarb, sliced
1 cup strawberry jam
1/4 cup flour
2 tablespoons orange rind (fresh or dried)
2/3 cup flour
1/4 cup sugar
1/2 cup rolled oats
1/2 cup smashed slivered almonds (nuts always optional)
Preheat oven to 400 degrees (F)
Ideally, go pick the rhubarb from the garden.
If the outer skin of the stalks is very stringy, peel it off.
Slice up 5-6 stalks to get 4 cups.
Combine rhubarb in a bowl with the jam, sugar, flour, ginger, and orange rind.
For the topping
Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired).