Check-in on GetGlue
29 of 42

Strawberry-Rhubarb Crisp

Serves 8

This crisp topping is spiked with ginger for a delicious change of pace.

Ingredients
Filling:
2 pounds rhubarb, cut into 1/2-inch pieces
1/2 pint fresh strawberries, quartered (about 1 cup)
3/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour

Topping:
1 cup all-purpose flour
1 cup old-fashioned or quick oats
3/4 cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, cold

Directions
1. For Filling: Preheat oven to 350 degrees F. In a large bowl, combine rhubarb, strawberries, granulated sugar, lemon juice, and 2 tablespoons flour. Pour into a 9-inch pie dish.

2. For topping: In food processor, pulse 1 cup flour, oats, brown sugar, cinnamon, ginger, and salt until combined. Add butter pieces; pulse until dough holds together in clumps. Sprinkle topping evenly over fruit, mounding slightly in the center.

3. Bake 1 hour, until topping is lightly browned and fruit is bubbling. Let sit 10 minutes before serving.

Tip: Rhubarb is best when it's fresh from the field in spring or summer. Hothouse rhubarb's flavor pales in comparison. Be sure to cut the rhubarb into small pieces so it cooks through.

Recipe from "Debbie Macomber's Cedar Cove Cookbook."

July 2014
Next month >>
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
08:00 PM
11:00 PM
20
21
22
23
24
25
26
08:00 PM
11:00 PM
27
28
29
30
31
August 2014
<< Previous month
1
2
08:00 PM
11:00 PM
3
4
5
6
7
8
9
08:00 PM
11:00 PM
10
11
12
13
14
15
16
08:00 PM
11:00 PM
17
18
19
20
21
22
23
08:00 PM
11:00 PM
24
25
26
27
28
29
30
08:00 PM
11:00 PM
31
copyright © 2014 Crown Media, all rights reserved.