This Strawberry Rhubarb Crisp Recipe is really a very simple dish to make but so delicious. It does not take any time at all, basically to toss it all together and bake.
You can find rhubarb in the produce section of the grocery store, I think it is also available as frozen.
How to prepare Rhubarb?
One thing to note about Rhubarb is that you must trim off any leaves, never eat Rhubarb leaves as they are toxic. Rhubarb leaves contain high levels of oxalic acid.
If there are any blemishes or rough spots on the rhubarb stalks, you can remove them with a vegetable peeler or using a small knife.
You can freeze or refrigerate cut rhubarbs until ready to serve at a later time.
How do you check the readiness of crisp topping?
Place all topping ingredients in a large bowl and with your hands or a pastry cutter mix the crisp topping together. The crisp crust will look very loose and feel like damp sand. After everything is mixed together If you pinch a handful of mixture and it holds together, it is ready.
Prepare Pan:
You can choose any pan, approximately 9×10 inches, it is an easy forgiving recipe. Lightly grease or spray the pan and set aside.
Strawberry Rhubarb Crumble Recipe
Equipment
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Ingredients
Fruit Filling
- 300 gram rhubarb cut into 1/2-inch chunks
- 1000 gram fresh strawberries rinsed and halved
- 1/3 Cup Granulated Sugar
- 1 tbsp Corn starch
- 1 tsp vanilla
For the Topping
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 6 tbsp unsalted butter cut into small pieces. Cold.
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup Pecans
Instructions
- Heat oven to 375F/190C. Grease baking (10 inch round or 9-inch square) dish and set aside.
- Preheat the oven to 375F.
- Prepare the fruit by washing it thoroughly and dry. Remove the hulls of berries and cut them into halves. Cut Rhubarb into small pieces.
- In a large bowl, toss together rhubarb, strawberry, sugar, corn starch, and vanilla. Spread this mixture into your greased baking dish and set aside.
- In a medium bowl, add butter, all-purpose flour, salt, cinnamon, brown sugar. Use a fork or a pastry cutter to mix the ingredients until it looks like coarse crumbs and just begins to clump together. Add oats and pecans and mix well.
- Spread the topping evenly over the fruit filling without packing it down.
- Bake for 35 - 45 min, until golden brown and crispy on top and the filling is nice and bubbly!
- Serve with ice cream
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