Nothing like fruit when you are nursing a cold. I made this crisp last summer and decided to whip it out again now that I have spring fever. And a sinus infection. I found rhubarb at whole foods. Sure, it cost as much as my tuition to NYU, but well worth it. This is from Ina's How Easy Is That? To be honest if you are Ina and have a gaggle of gays at your beckon call, it is very easy. If you are a single sick girl, it is a work of chopping, squeezing, zesting and juicing. But again, super tasty so you only curse Ina during prep, not after. Ina likes vanilla ice cream with hers. Since it is not my fave I eat mine naked. And frankly, I like it for breakfast too.
strawberry rhubarb crisp
4 Cups of rhubarb in a 1" dice
4 cups of strawberries, hulled and halved
1 1/4 cups sugar divided
1 1/2 t orange zest
1 T cornstarch
1/2 c orange juice
1 C flour
1/2 c light brown sugar
1/2 t salt
1 c quick cooking oats, NOT instant
12 T cold butter
Preheat oven to 350
Toss the strawberries, rhubarb, orange zest and 3/4 c sugar in a bowl. Dissolve cornstarch in the orange juice and mix it in the fruit. Pour the fruit mixture into a 8x11 baking dish. I always Pam everything. Place the baking dish on a cookie sheet lined with parchment paper.
In a mixer, combine flour, 3/4 c sugar, brown sugar, salt and oatmeal. With the mixer on low speed add the butter in buts. Mix until it looks like moist crumbles, or it sticks if you squeeze it together. Sprinkle over fruit, covering completely. Bake for an hour until bubbly and golden.
No comments:
Post a Comment