Strawberry Rhubarb Crisp
Strawberry and Rhubarb is a classic summer fruit combination. Add in a bit of orange and cardamom for a slight twist. I like using whole wheat flour in the topping, because it pairs well with the walnuts and oats.
Prep Time: 20 minutes
Cook Time: 45 minutes
Serving Size: 12
4-5 stalks of rhubarb, cut into ½ pieces
4-5 cups of strawberries, cut in half or quartered depending on size
½ cup sugar
zest and juice of 1 orange
1 tablespoon Grand Marnier (optional)
3 tablespoons granulated instant tapioca, or cornstarch
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
1 stick butter, cold, cut into tiny pieces
½ cup walnuts, chopped into tiny pieces (or pulsed in a food processor)
½ cup rolled oats
1 cup brown sugar
1 cup all purpose or whole wheat flour (about 5oz. by weight)
½ teaspoon vanilla extract
Food processor or pastry blender helpful, 9 x 13″ baking dish
Preheat the oven to 375 degrees Fahrenheit.
Cut the rhubarb into ½ inch pieces. Wash and cut the strawberries in half or quarters if necessary, depending on their size.
In a large bowl add the rhubarb pieces, 5 cups of cut strawberries, ½ cup sugar, zest and juice of 1 orange, 1 tablespoon Grand Marnier (if using), 3 tablespoons granulated instant tapioca, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves. Mix all the ingredients together. Set aside while you make the topping.
Cut 1 stick of cold butter into tiny pieces. Chop ½ cup walnuts into tiny pieces.
In another large bowl or in the bowl of a food processor add ½ cup chopped walnuts, ½ cup rolled oats, 1 cup brown sugar, 1 cup flour (all purpose, whole wheat, or a combination), the butter pieces, and ½ teaspoon vanilla extract. If using a food processor pulse just to combine. If not using a food processing mix and mash a bit with a fork or pastry blender to combine.
Grease a 9 x 13” baking dish. Pour in the rhubarb-strawberry mixture. Top with the crumble mixture. Bake for about 45 minutes at 375 degrees Fahrenheit.
Let cool to room temperature before serving. This helps the fruit jell up a bit. Serve with whipped cream or vanilla ice cream on top.