Receta Strawberry Rhubarb Crisp, easy spring dessert
When I had my very first potager here in France I planted rhubarb.
I have always loved rhubarb.
My mother made at least two Rhubarb Custard Pies for the annual Mother’s Day family feast and countless Rhubarb Crisps during the rest of May.
They were my two favorite desserts, even surpassing chocolate.
At the end of the season she cut all of the remaining rhubarb and made wine. She was rather famous, locally, for her rhubarb wine.
With all of these wonderful memories drifting through my mind I planted rhubarb.
It didn’t grow.
I asked my mother how to grow rhubarb.
She said: ‘I have no idea – someone gave me a cutting once that I didn’t really want so I threw it behind the garage. It just grew. That was 30 years ago.’
I decided it must be the soil.
Actually, it may have been the climate because I buy lots of rhubarb here, every year, and it’s almost always from Germany or Holland.
Strawberries, on the other hand, or everywhere in our area. Real strawberries, everyone perfectly ripe and bursting with flavor.
How could I resist combining them?
Strawberry Rhubarb Crisp
Total time: 60 minutes
Ingredients:
Fruit:
- 4 cups sliced rhubarb, sliced about 1/3″ (1cm) thick
- 4 cups quartered strawberries
- 1/2 cup sugar
- 1 tbs cornstarch (maizena)
- 2 tbs strawberry liqueur substitute orange juice
- Topping:
- 1 1/2 cups flour
- 1 cup rolled oats (oat meal)
- 1 cup brown sugar
- 1 cup butter, cold
- 1 cup chopped almonds
Instructions:
Combine fruit, sugar, cornstarch and liqueur and stir well. Set aside.
Combine flour, brown sugar and oats in a large bowl.
Cut in butter using a pastry cutter or 2 knives until it resembles small pebbles
Add nuts and mix well
Pour fruit into a glass 9 X 13 baking dish (22cm X 32cm), spreading evenly
Spread topping over the fruit, covering evenly.
Bake 45 minutes at 400F (200C), until top is bubbly.
Let cool slightly before serving
If you haven’t decided on a dessert for Mother’s Day or your next party or whatever, seriously, try this. It’s easy and absolutely delicious.
Actually, even if you have decided, try this anyway…. You’ll be glad you did.
It makes 12 normal portions, but could easily serve 2 very happy people for a few days.
Really.
I’m submitting this dish to the Four Seasons Food Challenge hosted by Eat Your Veg this month (alternate months hosted by Delicieux ) The theme this month is ‘Celebrating Spring’.
And also to Javelin Warrior’s Made with Love Mondays, a collection of ‘made from scratch’ recipes
Happy Spring!
Last update on May 5, 2014