I wanted to share this recipe as soon as possible, before it's too late to make it! Courtesy of Emeril Lagasse's Farm to Fork cookbook, this crisp is the best in its class, even with 3-day old strawberries and rhubarb. Because of our crammed Memorial Day weekend, my plans to make this on Sunday night were pushed back to Tuesday afternoon.
The once snappy, vibrant rhubarb had turned limp--never a good description--and difficult to cut through. The strawberries held up well, thankfully, so my hope was that the rhubarb could be salvaged when mixed with the strawberries. Also, the goal of cooking rhubarb is to break the stalk down--maybe floppy is just one step closer to the desired tangy sweetness?
There's really no excuse not to make this dessert. (The only one I'd listen to is that it's 95 degrees out and you don't want to turn your oven on!) The crisp takes 10 minutes, maximum, of hands-on work. You spend the rest of the time enjoying the scents wafting out of your oven. The oats, butter, nutmeg, and brown sugar topping's crispness offers a compelling contrast to the bubbling berry and rhubarb medley below.
A delicious treat, even with 3 day old rhubarb!
Strawberry Rhubarb Crisp
Recipe Source: Farm to Fork
Time: 50 minutes
1 lb rhubarb, diced
1 lb strawberries, halved
3/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
2/3 cup flour
2/3 cup rolled oats
3/4 cup brown sugar
6 tablespoons cold butter, cut into pieces
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt
1) Preheat the oven to 375. Lightly butter a shallow (2 quarts, if possible) baking dish.
2) Combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice in a mixing bowl, tossing together. Transfer this mixture to the baking dish.
3) Put the remaining ingredients in the bowl of an electric mixture, fitted with the paddle attachment (if you don't have an electric mixture, you can put everything in a bowl and break it down by hand or with a hand held mixer). Process on low speed until crumbly.
4) Spread the topping over the fruit and bake for 40-45 minutes, until the top is golden brown and the fruit is bubbling. Enjoy!