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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Simple Strawberry Rhubarb Crisp Recipe

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This recipe for Simple Strawberry Rhubarb Crisp is from Homemade Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ lbs. fresh strawberries, stemmed and quartered (about 4 cups quartered strawberries)
3 stalks fresh rhubarb, sliced less than ¼" thick
½ cup granulated sugar
1 tsp. vanilla bean paste or vanilla extract
1 tsp. lemon or orange zest
2 tbsp. cornstarch
1 cup all-purpose flour
1 cup old fashioned rolled oats
¾ cup light-brown sugar, packed
¼ tsp. salt
pinch cardamom and nutmeg (optional)
12 tbsp. unsalted butter, cold and cubed
Directions:
Directions:
Preheat oven to 375 degrees. In a large mixing bowl toss together the strawberries, rhubarb, sugar, vanilla, zest and cornstarch. Pour into an 8x8-inch, 9x9-inch, or a 7x11-inch baking pan; set aside. In a medium mixing bowl, whisk together the flour, oats, brown sugar, salt, cardamom and nutmeg. Cut butter into the mixture with a pastry blender until pea size clumps (or slightly larger) form. Sprinkle crumble evenly over top.
Place in oven and bake for 40-50 minutes or until juices are bubbling and crisp is golden brown. Remove from oven and allow to cool for 15 minutes- this will help the juices set a bit. Serve warm with vanilla ice cream.

 

 

 

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