"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry & Rhubarb Butter Crunch, by Vanessa Reynolds, is from The Guest House Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 CUPS diced FRESH rhubarb 1 pound container of FRESH Strawberries 1 Fresh Lemon (to be Zested & juice used) 1 to 2 TBSP of Orange Brandy (Optional) 1 Cup White SUGAR 1/4 Cup Flour
TOPPING: 1 Cup Brown Sugar 1 Cup Instant Oats 1 & 1/2 cups Flour 1/2 cup Butter & 4 or 5 Table spoons for final dobbing 1/2 cup Crisco Shortening
1. Cut up Rhubarb & Strawberries 2. Zest Lemon 3. Squeeze Lemon for juice 4. Place above in GREASED 6x10 inch baking dish - ADD Orange Brandy if wanted 5. Combine White Sugar & 1/4 cup flour - Mix into Rhubarb mixture 6. Mix remaining ingredients (except last bit of butter) 7. Spoon over Rhubarb / Strawberry Mixture 8. Dollop the remaining butter on top 9. BAKE at 350' for 40 minutes or until top is golden brown and mixture bubbling 6. Serve Warm (with Ice cream or whipping cream) or cold
ENJOY! Thank you for stopping in.
Spring has arrived - Fresh Rhubarb is available from the farmer's market. Strawberries seem to be available all year now (sometimes that is a shame). I took a recipe already done and I added a few things of my own. My husband went crazy. Enjoy & let me know what you think!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.