Thursday, May 15, 2014
#TBT Strawberries and Rhubarb
We are rapidly approaching the growing season of two of my favorite foods: strawberries and rhubarb. Our local u-pick farmstand already has them available, but I haven't been able to get away to get my hands on some quite yet, I have big plans and dreams of overflowing buckets of strawberries that I plan to make a reality next weekend...now I just have to cull my cravings until then!
After I pick strawberries I usually make some sort of dessert, freeze a bunch of them and make a freezer jam. This simple strawberry rhubarb crisp is a favorite and so easy to put together after hours bending over and picking strawberries in a field! I stumbled upon it in my recipe archives and I think I made it for the first time back in 2011, so I can't wait to bake up a batch of this addicting stuff in just a few weeks!
Strawberry Rhubarb Crisp
Ingredients- 3 cups (stemmed and quartered) fresh strawberries
- 4 stalks rhubarb
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 2 tbsp. balsamic vinegar
- 1 large lemon (zested and juiced)
- 1 1/4 cups whole wheat flour
- 1/2 cup rolled oats
- 1 cup brown sugar
- 1 1/4 sticks butter (cut into pea-sized pieces)
- 1 tsp. vanilla extract
- Pinch of salt
- 1-2 tbsp. water
1. Preheat the oven to 350 and begin making your filling. Chop the rhubarb into 1/2 inch pieces and combine it with the strawberries, white sugar, cornstarch, lemon zest, lemon juice and vinegar. Stir well to combine and spread into a wide, shallow baking dish.
2. Mix up your crisp topping - combine the flour, oats and brown sugar in a medium-size bowl and whisk to combine. Add in the butter, vanilla and salt, breaking it up and working it into the flour mixture with a pastry cutter (you could also use a food processor if you want). If the mixture seems a little dry, add 1-2 tbsps. of water.
Crumble the topping in chunky "blobs" over the filling. Bake until the filling is hot and bubbly and the topping looks crispy and light brown - about 30 minutes. Serve warm with whipped cream or ice cream and good luck trying not to eat the entire pan in one sitting!
Adapted from a recipe by Anne Burrell for Food Network Magazine