Rhubarb-Strawberry Crisp

Today’s Serious Eats recipe e-newsletter suggested strawberry-rhubarb cobbler for breakfast. Driving home from work, it seemed like an even better idea for home alone dinner. I stopped at Taft Farms for berries and rhubarb and will top the below with Fage Greek yogurt, washed down with a cherry bomb.

Rhubarb-Strawberry Crisp
Cooking Light, May 2008
8 servings

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
Cooking spray

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

1. Preheat oven to 375°.

2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.

3. 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.

2 Responses to Rhubarb-Strawberry Crisp

  1. Paige says:

    Sounds deeelicious. Cobblers and crisps are everywhere lately–in the NYT food section last week, and, I think, yesterday too. Come by my blog later this week for another awesome summer berry dessert….

  2. Bess says:

    Add some slighty ground-up almonds into the topping — yum and texture!

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