7.10.2012

Strawberry and Rhubarb Crisp


What's a Summer without strawberry and rhubarb crisp? It's like saying no apple pie in the Fall. I must confess,  I was not a big fan of rhubarb before but I learned to love it through this dessert and now it's a must-have during Summer for me. 


This Summer classic has everything I love about a dessert, a warm filling contrasting with a scoop of silky vanilla ice cream and the crunch from the topping. It just makes me happy. I love to make individual servings but it's totally ok to make it in a large container (cast iron skillets are great for it). 


Another thing I enjoy is rhubarb jam, have you had it before? It's amazing! I had it for the first time last year and I immediately fell in love. Well, that's another post but for now I leave you with the recipe. Enjoy!!  :) 


Ingredients
4 to 6 servings

Topping 

1/2 cup flour
1 tsp baking powder
1/4 cup brown sugar
1/2 stick of butter (cold and cut int pieces)
1/4 cup oatmeal
1/2 tsp cardamon
1/4 cup chopped almonds
1/4 tsp cinnamon

Filling

1/2 lb. rhubarb, cut into 1-inch diced 
1/2 lb. strawberry, hulled and quartered
1/2 tbsp lemon juice
1/2 cup sugar
2 tbsp corn starch
2 tbsp water

Preheat the oven 350 F
For the filling, mix the rhubarb, strawberries and sugar in a saucepan over medium-low heat. In a small bowl, dissolve the cornstarch in the water and add it to the fruit.  Cook the whole thing for about 5 minutes. Pour the mixture in individual ramekins  (or one 8-inch pan) and set aside. For the topping, place the flour, baking powder, brown sugar, oatmeal, cardamon and cinnamon into a food processor and pulse  few times to combine. Add the butter and pulse a few more times until the mixture gets a crumbly consistency. Mix in the almonds (with a spoon). Sprinkle the topping over the fruit mixture covering completely and bake for 40 minutes or until topping is golden brown. Serve with vanilla ice cream.  









16 comments:

  1. Look so yummy! I have never had rhubarb, I don't either know how it taste. I'm very willing to try some day :) Thanks for sharing these beautiful photos!
    xxxFiC.

    www.fashionicook.blogspot.com

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    1. Thank you Katerina, I'm sure you will love it, it's nice and tart. xx

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  2. Wow that looks so good, reminds me of a rhubarb crumble! Can I skip the almonds, I'm allergic :( xx

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    1. Thank you Sian! Yes you can skip it, it will be fine! Thanks for stopping by. xx

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  3. I always look forward to rhubarb season and crumbles and jams are on the to make list every year!

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    1. I want to experiment with jams this year too, they are so good :)

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  4. I love rhubarb-we have four plants! Gorgeous crisp!

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  5. I am a fan of rhubarb, it was my grandmama who introduced me to this very versatile and vibrant ingredient. I love how this can be part of a sweet, savory dishes, even appetizers can have rhubarb in them. Everytime I cook something with rhubarb, I remember by grandmama who spent a lot of time in the kitchen with me...And you added strawberries in this treat too! I cannot begin to tell you how I adore this juicy red creatures. Yum! This has to be shared, definitely. I am making this.
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  6. Great loking dessert! So glad i found your blog! :)

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  7. Hi Najwa, what a lovely recipe! I love rhubarb and the combination with strawberries is indeedperfect. But what I love most is that you added cardamom,mmm, delcious delicious delicious!!

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    1. Thank you Marian! The cardamom really does add a nice touch!

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  8. Two of my favorite fruits! And yes crisps are awesome. Easy to make and it feels less guilty than cake lol. Great recipe!

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