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  • Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

by Joanne Weir

"A delectable blend of spring’s bounty, this sparkling fruit dessert has the invigorating flavors of orange zest and nutmeg, creating a simple but elegant dessert that’s suitable for company and family dinners alike. "

Serves - 8
Includes - Conversion chart

For the crisp topping:

  • 3/4 cup pecans, toasted
  • 1 cup all-purpose flour
  • 1/2 cup oatmeal
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons grated orange zest
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup unsalted butter, room temperature


For the strawberry rhubarb filling:

  • 1 1/2 pounds rhubarb stalks, ends trimmed, cut into 1" pieces
  • 2 cups strawberries, hulled and halved
  • 3 tablespoons all-purpose flour
  • 3/4 cup sugar
  • Vanilla ice cream
Tools
  • Au Gratin
  • Bakeware Sets
  • Bowls
Directions
  1. Preheat oven to 375° F.
  2. Place the nuts in the bowl of a food processor and pulse several times until they are small,1/4-inch pieces.  Remove the nuts and reserve.
  3. In another bowl, mix together the flour, oatmeal, brown sugar and nutmeg.  
  4. Add these dry ingredients and butter to the food processor and pulse until it just begins to hold together.  Add the nuts and pulse 3 to 4 more times until mixed.
  5. In a bowl, toss together the rhubarb, strawberries, flour and sugar until well mixed.  
  6. Place the fruit in a 2 to 2 1/2 qt. gratin dish and sprinkle the crisp topping evenly over the top.
  7. Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden and it is bubbling around the edges, 35 to 40 minutes.  
  8. Remove from the oven and let cool for 20 minutes before serving.  

To serve, spoon the crisp into individual dessert dishes and serve with ice cream.

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