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Strawberry and Rhubarb Crisp

Abby Mandel

Seasonal
Desserts
Summer

Preparation Time: 20 minutes
Resting Time: 20-30 minutes
Baking Time: 1 hour
Cooling Time: 1 hour
Yield: 8-10 servings


Ingredients
  • 1 1/2 pounds rhubarb, cut into 1/3 inch thick slices, about 6 cups
  • 2 1/2 pints strawberries, washed, blotted dry, hulled, cut in half or quarters if large
  • 1 1/4 cups sugar
  • 3 tablespoons plus 1 teaspoon quick cooking tapioca
  • 2 tablespoons orange juice
  • 1 tablespoon finely grated orange zest
  • 2 teaspoons vanilla
  • 1/4 teaspoon allspice
  • Brown sugar crisp topping (recipe follows)
  • For serving, vanilla ice cream
Method
  1. Heat oven to 350 degrees. Set aside 10 cup capacity shallow baking dish or 9x13 inch non-aluminum baking pan.
  2. Put rhubarb, strawberries, sugar, tapioca, juice, zest, vanilla and allspice in reserved baking dish. Use your hands to toss until well mixed. Let rest 20-30 minutes, stirring once midway. Be sure fruit is evenly spread in dish. Sprinkle topping evenly over fruit. Place dish on large cookie sheet or on large sheet of heavy duty foil to catch any bubbling juices.
  3. Bake 1 hour until top is browned and juices are bubbling. Let cool at least 1 hour before serving. Alternately, cool completely. Can be refrigerated overnight, covered airtight.
  4.  To serve, let come to room temperature, uncovered. Reheat, uncovered, in 350 degree oven until warm, about 12 minutes. Serve warm with small scoop of ice cream.
Brown sugar crisp topping

Yield: Enough for large crisp (3 cups) 8-10 servings

  • 1 cup flour
  • 2/3 cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 stick unsalted butter, softened, cut into 4 pieces
  • 3/4 cup pecans

1. Put flour, sugar, cinnamon and salt in processor bowl fitted with metal blade. Process quickly to mix, about 2 seconds. Scatter butter and pecans over flour. Pulse processor on/off until mixture is crumbly but not massing together, about 20-30 seconds.

Can be used immediately, stored up to 2 days in refrigerator or frozen up to 1 month, wrapped airtight in double plastic bags (to ensure freshness). At is not necessary to thaw topping before using. If topping compacts during freezing, just work through bag to crumble it.

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