|Strawberry rhubarb crisp with ice cream.|
|I'm a fan of the Barefoot Contessa and have two of her cookbooks. Such good recipes.|
Her recipe adds a bit of fresh orange juice and orange zest and the subtle orange flavor enhances the strawberry/rhubarb flavors.
|Orange juice and orange zest adds a twist to this recipe.|
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar, divided
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch (see note)
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Preheat the oven to 350 degrees.
For the fruit, toss the rhubarb, strawberries, 3/4 cup 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. Pour the mixture into an 8 by 11-inch baking dish and place it on a sheet pan lined with parchment paper.
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. Serve warm with ice cream.
|Strawberry-rhubarb mixture ready for topping.|
|Add topping and ready for oven.|
|Out of the oven, browned and nice and bubbly.|
|Ready to eat.|
|Even better with a dollop of vanilla ice cream.|
This is going to be my "go to recipe" for strawberry rhubarb crisp.