Recipe: Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp
by Stephanie Smith
This is an easy and delicious way to use Strawberries and Rhubarb, both found locally throughout late spring.
Ingredients:
- 1 cup slivered almonds
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ⅛ teaspoon salt
- 8 tablespoons unsalted butter, cold
- 6 stalks rhubarb, cut into ¾ to 1-inch pieces
- 1 ½ pints strawberries, halved or quartered if large
- 6 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Directions
- Preheat the oven to 350 degrees. Toast the almonds in the hot oven until lightly browned, about 6-8 minutes. Cool and chop coarsely.
- Combine flour, brown sugar, salt and almonds in a bowl. Cut butter into pieces the size of a hazelnut and add to the flour mixture. Rub the mixture between your palms to incorporate the butter, keeping the mixture crumbly.
- Toss the fruit together with the granulated sugar and flour until evenly coated. Place the fruit in a 6 x 10-inch baking dish and cover evenly with topping.
- Bake for 1 hour or until brown, bubbly and crisp. Serve with vanilla ice cream or sweetened whipped cream.
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