Strawberry Rhubarb Crisp
This is a great spring dessert that is best served with a good scoop of vanilla ice cream. The crisp base is from a Emeril Lagasse’s Food Network show (that is no longer available from the Food Network). I really love the addition of Grand Mariner to the base which adds a good hint of orange.
I use a crisp topping from “Breakfast, Lunch, and Dinner” by BradleyOgden. There’s something about the ratio of spices with the strawberries and rhubarb that works really well.
Strawberry Rhubarb Crisp
Ingredients
Filling
- 4 cups diced or sliced rhubarb You need about 24 ounces of rhubarb before cleaning and dicing.
- 4 cups strawberries, hulled and halved, if large
- 3/4 cup granulated sugar
- 2 tsp orange zest
- 2 tbsp cornstarch
- 1/4 cup orange liqueur such as Grand Marnier or Cointreau
Topping
- 1 1/2 cups flour
- 2/3 cups brown sugar
- 2/3 cups white sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 12 tbsp cold unsalted butter (plus 1 tbsp for greasing the baking dish)
Instructions
Mix the topping
- In a large bowl, mix together the flour, sugars, salt, and spices.
- Cut in the 12 tbsp of cold unsalted butter until the mixture ressembles coarse meal. Set aside. The topping can be made ahead and refrigerated until you are ready to bake the crisp.
Mix the filling
- When you are ready to bake, preheat the over to 425 degress.
- Grease a 9 x 13 inch baking dish with the 1 tbsp of butter.
- In a large bowl, combine the rhubarb, strawberries, 3/4 cup of granulated sugar, orange zest, cornstarch, and liqueur. Toss thoroughly to combine.
- Transfer mixture to the prepared baking dish.
Add the topping and bake
- Sprinkle the prepared topping evenly over the fruit. Leave a little room around the perimeter to allow the fruit filling to bubble.
- Place the baking dish on a lined tray (optional) and bake for about 45 minutes, until the topping is golden brown and the fruit is bubbly in places.
- Cool briefly and serve with a dollop of whipped cream, ice cream, or creme fraiche, if desired.
