Strawberry Rhubarb Crisp

Monday, May 9, 2011

The bachelorette party was an absolute success!  Everyone had a great time which means yesterday (and today) was a little rough.  My super sweet hubby knew what was coming when I called him at 2:30 on Sunday morning.  So, when he came home he had blue power aid (the ultimate hangover cure) in tow.  He also had this strange bag.....
Hummm.....any ideas? 
RHUBARB!!!  Straight from the in-law's garden.  LOVE it.  So since Mr. Schwartz was so nice to nurse me back to health yesterday...I thought I'd say a little thank you with his favorite: Strawberry Rhubarb Crisp.  And it just so happens to be our one month anniversary : ) 
Key Players

Musical Selection: Till Kingdom Come by Cold Play--since I'm being all lovie cheesy and all. 
Mix the white sugar, flour and cinnamon together.
Cut the strawberries
Add to the sugar mix
Dice the rhubarb.  I had less strawberries than the recipe called for so I just added an additional 1/2 cup of rhubarb.
Mix brown sugar, oats, flour, white sugar nutmeg and cinnamon for the topping. 
Add a of a stick of butter...Side note, do you keep the butter in the fridge or on the counter/in a cabinet.  This is a big debate with the Donnay/Schwartz clan. I keep ours in the cabinet. 
Add the butter in little pads.  I started with using a fork but ultimately my hands were more efficient. 
It should look something like this
Add the strawberries and rhubarb mix to a greased, well sprayed, pie pan
Top with streusel.  Bake at 400 for 25 minutes. 
Uh huh. 
Serve with vanilla ice cream or whipped cream.  


Strawberry Rhubarb Crisp 
1/2 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
2 (12-ounce) baskets strawberries, about 3-1/2 cups
1-1/2 cups fresh rhubarb, 1/2-inch dice
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup old-fashioned rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 
1/2 cup (1 stick) unsalted butter, slightly softened
Preheat oven to 400 degrees. Butter a 10-inch-diameter glass pie dish.
Mix sugar, flour and cinnamon in a large bowl. 
Add strawberries and rhubarb and toss to coat with sugar mixture. Let stand for a few minutes to allow sugar crystals to dissolve in fruit juice. Place fruit in pie dish.
For streu-sel, mix sugars, flour, salt, oats nutmeg and cinnamon together in large bowl. 
Cut softened butter into 1-inch pieces and work into sugar
and flour mixture until it resembles coarse meal. Spoon topping evenly over filling.
Bake until topping is golden brown and filling is tender, about 25 minutes.
(Filling will begin to bubble.) 
Remove from oven and serve warm or at room temperature with vanilla ice cream.

Very slightly adapted fromThis

No comments :

Post a Comment

Made With Love By The Dutch Lady Designs