Strawberry Rhubarb Crisp
This easy delicious dessert is perfect to bring or serve for a 4TH of July party, at the cabin or anytime. The summer is the best time to make this, however, when rhubarb is in season. This dessert is a (as we refer to~ at the HOB) "Dump & Wamp" (meaning dump the ingredients into a bowl and wamp/stir together). If a dessert, main dish, side dish, appetizer, etc., is a "dump & wamp" you know it is going to be easy. This recipe is from the Barefoot Contessa~How Easy is That? cookbook. I've included a link below.
Ingredients
- 4 cups fresh rhubarb, 1-inch dice (4-6 stalks)
- 4 cups strawberries, hulled and halved
- 1 1/4 cups sugar, divided
- 1 1/2 tsp grated orange zest
- 1 tbsp cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup flour
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 1 cup quick-cooking oats (not instant)
- 12 tbsp cold unsalted butter (1 1/2 sticks) diced
Instructions
- Preheat oven 350°
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Dump & Wamp (meaning place everything in bowl and stir).Pour the mixture into an 8x11-inch baking dish and place it on a baking sheet pan lined with parchment paper or tinfoil.
- For the topping, in the bowl of an electric mixer fitted with a paddle attachment, combine the flour, remaining 1/2 cup of sugar, the brown sugar, salt, and oatmeal. With the mixer running on low speed, add the butter and mix until the dry ingredients are moist and the mixture crumbles. Sprinkle topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the top is golden brown.
- Serve with ice cream or homemade whipped creamHAPPY EATING!!