Sunday, April 15, 2012

Strawberry-Rhubarb Crisp

Ingredients for the topping:
1 cup sugar, divided in half
1/2 cup all purpose flour
1/2 cup oats or quinoa flakes
1/4 cup packed light brown sugar
zest of one lemon
1/4 teaspoon ground cardamom
pinch of salt
6 T cold unsalted butter

* * * * * *

Ingredients for the filling:
juice of one lemon
3 cups chopped rhubarb
2 cups chopped strawberries
3 T cornstarch
2 teaspoons kirsch or brandy

Crème fraîche, whipped cream or ice cream

Preparing the crisp:
Preheat the oven to 350 degrees F and position a rack in the middle. Lightly butter the inside of ramekins and place them on a baking sheet lined with parchment paper.

In a medium bowl, stir together 1/2 cup of the sugar, flour, oats, brown sugar, lemon zest, salt and the cardamom. Add the butter and work it into the flour mixture with your fingertips until crumbly. Cover the cover and refrigerate while you prepare the filling.

In a large bowl, stir together the remaining 1/2 cup of sugar and lemon juice with the chopped rhubarb and strawberries. Add the cornstarch and liqueur and fold well with a wooden spatula.

Divide the fruit mixture in between the prepared ramekins. Divide the crisp topping equally over each portion. Bake for about 35 to 40 minutes, until the filling is bubbly and the topping is browned. Top each crisp with a dollop of crème fraîche, thick cream of ice cream.

Serves 6 to 8


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