Splendidly Delicious Strawberry Rhubarb Crisp
By: Leah Rodrigues
Published: 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.
 
 
Rhubarb Crisp
 
Ingredients:
4 cups rhubarb, sliced
1 cup strawberry jam
1 cup or less sugar
1/4 cup flour
2 tablespoons minced crystallized ginger
2 tablespoons orange rind (fresh or dried)
Topping:
6 tablespoons butter/oil- I use 2 T butter, 1 T canola oil, 1 T walnut oil
2/3 cup flour
1/4 cup sugar
1/2 cup rolled oats
1/2 cup smashed slivered almonds (nuts always optional)
 
Directions;
 








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.


   
Spread mixture in a 9" square baking dish


   
For the topping


   
Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired).


   
Cut in the butter and mix in the oil(s). Spread it over the filling.


   
Bake 45"


   
Let cool a bit before serving. Nice with vanilla frozen yogurt/ice cream or whipped cream.

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.


     
Spread mixture in a 9" square baking dish


     
For the topping


     
Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired).


     
Cut in the butter and mix in the oil(s). Spread it over the filling.


     
Bake 45"


     
Let cool a bit before serving. Nice with vanilla frozen yogurt/ice cream or whipped cream.