This is a wonderful summer dessert. I'm torn between fruit desserts and chocolate desserts as my favorite. Ina Garten is my favorite Food Network chef and this is one of her best recipes, in my opinion. This crisp can be made in a single pan or in ramekins for individual servings.
Ingredients:
4 cups fresh rhubarb, 1-inch diced (6-7 large stalks)
4 cups fresh strawberries, halved
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/3 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup brown sugar, lightly packed
1/2 teaspoon salt
1 cup quick-cooking (not instant) oatmeal
1 1/2 sticks cold unsalted butter, diced
Preparation:
1. Preheat the oven to 350 degrees.
2. Toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
3. Pour the mixture into an 8x11 baking dish or divide amongst 8 individual ramekins.
4. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
5. Serve warm with vanilla ice cream.
Ingredients:
4 cups fresh rhubarb, 1-inch diced (6-7 large stalks)
4 cups fresh strawberries, halved
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/3 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup brown sugar, lightly packed
1/2 teaspoon salt
1 cup quick-cooking (not instant) oatmeal
1 1/2 sticks cold unsalted butter, diced
Preparation:
1. Preheat the oven to 350 degrees.
2. Toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
3. Pour the mixture into an 8x11 baking dish or divide amongst 8 individual ramekins.
4. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
5. Serve warm with vanilla ice cream.