Tuesday, September 22, 2015

Strawberry Rhubarb Crisp

A hint of fall is in the air...  can you feel it?

I have been mulling over buying some cute cable knit leggings that keep tempting me with their cozy fuzzyness, and I finally gave in and bought a few - make that three - colors.  And as much as I love these warm, but not too hot days and chilly nights of late summer, I'm excited to wear my new leggings with boots and cute fall dresses.

We have plenty of rhubarb still put away in the freezer, as well as a few summer strawberries, so last weekend I made a strawberry rhubarb crisp.  Or is it a crumble?  Crisp or crumble, either way, it was lovely.

I make lots of fruit crumbles in the cold weather months, and this one with strawberries and rhubarb combined the best of summer and fall.  We ate it that evening fresh and hot from the oven, topped with some of the birthday cake ice cream, which was just a delightful combination.  My husband has been enjoying the leftovers for breakfast as well.

Strawberry Rhubarb Crisp

  • 2 cups chopped rhubarb
  • 1 cup sliced strawberries
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/2 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup oats
  • 1/2 teaspoon salt
  • 1/2 cup cold, unsalted butter

Preheat the oven to 350 and spray a medium-sized baking dish (such as an 8x8) with non-stick spray.

In a bowl, combine the rhubarb, strawberries, sugar, flour, cinnamon, cloves and vanilla until the fruit is evenly coated.  Pile into the pan.

Now combine the topping ingredients and use a pastry cutter to cut the butter in until it's the size of peas.  Sprinkle the topping over the fruit.

Place the baking dish on a baking sheet lined with parchment paper and bake for 35-40 minutes, until the filling is bubbling and the topping golden brown.

Cool slightly and serve warm with ice cream.

Yields 4-5 servings

Recipe from Curly Girl Kitchen