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Monday, April 25, 2011

Strawberry and Rhubarb Crisp



From the kitchen of One Perfect Bite...Every year at this time, rhubarb and strawberries flood the produce aisles of our local markets. Having been around the block a time or two, I know its way too early for local crops and yet I waffle and finally succumb. Thoughts of pies and crisps weaken my resolve and these imported villains find their way to my basket, despite my better angels and personal commitment to local produce. I blame the Silver Fox, who loves the combination and begins to lobby for a pie or crisp as soon as he sees the two paired in the stores. I have several recipes for pies and crisps and the crisp I'm featuring today is one of my favorites. It's really simple to make and differs from others in its class because it uses a copious amount of orange zest. The finished crisp has a bright sweet and tart flavor that's hard to resist. The fruit and vegetable base comes from a pie recipe developed for Cook's Illustrated, while the streusel, which originally came from bits and pieces of other recipes, has finally become my own. This is very straight forward recipe that I think you'll enjoy. Here's how the crisp is made.

Strawberry and Rhubarb Crisp
...from the kitchen of One Perfect Bite adapted from Cook's Illustrated

Ingredients:
Filling
3 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
3/4 cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
Streusel Topping
3/4 cup all-purpose flour
1/2 cup toasted walnuts or pecans, coarsely chopped
1/4 cup old-fashioned oatmeal
1/2 cup granulated sugar
1/4 cup brown sugar, packed
Pinch of salt
1 stick (4-oz.) cold unsalted butter, diced

Directions:

1) Heat oven to 350 degrees F.
2) To make filling: Toss fruit with sugar, orange zest, lemon juice, vanilla extract, salt and tapioca. Let stand for 15 minutes.
3) To make topping: Combine flour, granulated sugar, brown sugar, salt, nuts, oatmeal and butter in bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the mixture is crumbly.
4) Transfer filling to a 2 quart casserole or deep-dish pie pan. Dot with small pieces of butter. Sprinkle streusel topping over mixture and place on a baking sheet. Bake for 1 hour, or until top is brown and crisp. Serve warm with ice cream or whipped cream Yield: 6 servings.








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62 comments :

Food, Fun and Life in the Charente said...

My rhubarb in the garden is doing well at the moment, or one plant is anyway. This recipe sounds yummy. Diane

Mamatkamal said...

Lovely colours! Looks so inviting!
Cheers
Mamatkamal

Alessandra said...

Yum! I have rhubarb, but strawberry season is finished here, strange that in my garden i get rhubarb at the beginning of winter!

have a great week

ciao
Alessandra

Hovkonditorn said...

I love rhubarb and this sounds so delicious! It's not so easy to find rhubarb in Singapore.

Duncan D. Horne said...

We used to have rhubarb crumble when we were children.

Your food always looks great!

Duncan In Kuantan

muppy said...

This is one of my favourite sweet things to eat, i am in love with rhubarb

A Paix√£o da Isa said...

hum mas que maravilha e frequinho ainda melhor parabens beijinhos

Suman Singh said...

Wow,this sounds delicious and refreshing..

pigpigscorner said...

Time to look out for rhubarb!

Happier Than a Pig in Mud said...

This looks great Mary! My rhubarb's almost 12" long and I noticed a few blooms on my strawberry plants yesterday. I'm impatiently waiting...:@)

Mildred said...

My husband talks about his grandma making something very much like this. Sounds wonderful!

The Blonde Duck said...

One of these days I'm going to try rhubarb.

Laura Jeanne said...

Mary, we must have been in the same mind-frame because I made a Blackberry Rhubarb Crisp yesterday for Easter and it went over huge with the family. It was the first time I had ever cooked with Rhubarb and I just loved it. Hope you had a wonderful weekend. :)

Lucie said...

I like the addition of tapioca in there to give it some consistency--great crisp, Mary! I can understand why the Silver Fox can't resist ;)

Design Wine and Dine said...

Rhubarb is something I do not have much experience with. This looks lovely! Very refreshing!

I hope you enjoyed Easter and got to spend time with you loved ones. :)

Jenn said...

This reminds me of the many strawberry rhubarb pies my mom would make when I was a kid. I'm not much of a pie maker, so this is definitely more up my alley! Thanks for sharing!!

PeggyR said...

This sounds really good. I actually looked for rhubarb the other day and couldn't find it.

Ryan said...

This looks so good and like spring in a dish! I love the recipes you choose for your blog Mary! Your kitchen must smell glorious!

sally said...

I love the combination of strawberries and rhubarb and I'm sure it is especially good in a crisp!

Tasha said...

Local strawberries are so abundant here- what a delicious use for them!

Katrina (Betty Ray) said...

Summer in a glass! This looks delicious and I can't wait to try it. Rhubard and strawberries are so great together.

Nicole@HeatOvenTo350 said...

I love rhubarb and get so excited when it starts coming into stores this time of year. Your crips looks so beautiful.

martu said...

This looks delicious and it is a wonderful idea for me: I love strawbery. This is my first visit to your blog and I've spent some time reading your earlier entries. I'm so glad I did that. I hope you have a great day and continue sharing great ideas like this strawberry one. Blessings...Marta

Tanvi@Sinfully Spicy said...

Oh this looks so good.Perfect for summer afternoon.Thanks for haring such a simple recipe.

Jenn @ Youknow...that Blog? said...

Oh yes yes yes! Strawberry rhubarb anything makes the grade for me, but this sounds sublime, Mary. I can't wait until our garden rhubarb is ready!

Cheryl said...

What great timing, I was just telling my husband yesterday that I wanted to make a Strawbery and Rhubarb Pie, but since I suck at pie crust this is even better! Thanks for sharing!

Young Adventures... said...

Hi Mary!

I just found your blog through Joe's. Your photography is stunning and the recipes sound absolutely amazing! I can't wait to read more. Like you, I gave in and purchased some strawberries last week for a salad. The rhubarb should be coming soon out of the garden. I'm your latest follower.

Ginny said...

I have never had a crisp in my life. But this is so pretty and looks easy!

Food Glorious Food! said...

Looks so yummy and refreshing! Will be nice if I can have it here and now! It's 31 degrees Celsius here!

http://personalfoodjournal.blogspot.com

Victoria said...

Glad that rhubarb season is back!! This is a great fruit dessert :)

lena said...

it's the rhubard season? i think that's why i'm seeing some rhubards bakes recently over the blogs. i'm curious abt their taste. The next time if i see rhubarbs agin here, i will get them and try.

Sense of Home said...

This is a real favorite of ours.

-Brenda

That Girl said...

Rhubarb has such a short growing season here, I snatch it up whenever I get the chance!

Katerina said...

At moments like this I wish we had rhubarb in our market here, but unfortunately we don't. This treat looks delicious!

Faith said...

What a beautiful crisp, Mary! It really is a lovely celebration of delicious spring flavors!

Victor said...

I love to make crisps, many of my friends did suggest to try out rhubard and strawberry. I will have to try it out one day.

Inside a British Mum's Kitchen said...

I love this combination, rhubarb is wonderful, we used to have it with custard when I was growing up in England! Love the nuts in the topping too
Mary

Reshmi Mahesh said...

Lovely recipe...with cute color...

Cooking Gallery said...

I've never had rhubarb, but now I am totally intrigued! Thanks for the inspiration, Mary :).

Parsley Sage said...

Okay. It's time for me to brave it up and buy some rhubarb.

This looks incredible and I love all that zest. Guaranteed goodness. Thanks so much for sharing!

laurie said...

I love that you do the one and two years ago entries,, I have copied the crisp recipe,, sounds delicious,, and rhubarb will soon be in the market.I used to have a huge patch of it but ,, no more.I think Garry should make the lunch as well,, he does a bit of cooking but not regularly, he cooks his own breakfast though everyday and he would cook any day to let me paint more,, he's a great guy,, love of my life.He has been my biggest fan and best critic,,

Natalie said...

perfect recipe now that strawberries are going on sale at the grocery store!!

Gen said...

Rhubarb plus strawberries, what a delicious association!

cajunlicious said...

Mary this is perfect! I love rhubarb. Can't wait to try this one out!

Hope you enjoy the tuna cakes!

Wendy Irene said...

This is one of my favorite desserts ever!! Just made one using triple frozen berries and loved it. Happy Monday! :)

teresa said...

fantastic! we haven't found rhubarb at the stores yet, but as soon as we do, i want to make this!

Lizzy said...

I just harvested my pitiful crop of rhubarb...wish I had more and I'd make your lovely crisp!

bellini said...

Nuts and brown sugar in the streusel give it that crunch I love.

Swathi said...

I am yet to try with rhubarb, this strawberry rhubarb crisp looks yumm.

Country Dreaming said...

I almost couldn't find your post comment section.
Ken would love this. Ilooks so pretty too.

Melinda

Karen Harris said...

Mary, so ashamed to say I have never eaten rubarb but it is on my bucket list. I wish I was closer to you so I could try yours for my first time. I know it is more than delicious.

gnee @ Singing With Birds said...

Mary,

My son asked me to make a rhubarb pie this week. This looks delicious and I think I will make it instead! Thanks so much.

Claudia said...

Our rhubarb is about two inches above the ground so let the season begin! I agree with the Silver Fox - it's time. The presentation is grand and I like that this has tapioca in it. Can hardly wait to make it - with my own rhubarb!

El said...

This is such a lovely spring dessert. I love the colors and the flavors. It looks delicious!

Anna A. said...

Ooooh sad, so you're saying the rhubarb I just bought today isn't really local? I was so excited... first time every cooking with rhubarb. It was sooo scarce and so expensive in Southern California.

Joanne said...

The rhubarb and strawberry combo is the epitome of spring in my opinion! Great dessert!

penny aka jeroxie said...

I wish I had rhuburb and strawberries but season is gone.

Tender Branson said...

Picked up some rhubarb the other day for something exactly like this.

Foodness Gracious said...

Yayyy for the rhubarb!!

Cooking Creation said...

Definitely trying this once strawberries are in season! Thanks for sharing :)

Elaine said...

The orange zest sounds like it really gives this crisp a different flavor than some of the other rhubarb-strawberry crisp recipes. Looking forward to trying this one.

Tonya said...

I love the strawberry-rhubarb combo. My favorite type of pie, but I have never tried in a crisp. I think that's a must this rhubarb season!

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