Thursday, June 17, 2010
CSA Week 1 - Strawberry-Rhubarb Crisp
1 cup unbleached white flour
¼ cup sugar
¼ cup brown sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg and allspice
¼ pound unsalted butter
¼ cup pecans
Pulse ingredients together in food processor and set aside.
2-3 large rhubarb stalks, washed and diced
1 pint strawberries, washed and quartered
2-3 tbsp sugar
grand marnier (optional)
Orange Whipping Cream (my addition)
1 pint whipping cream
1 tsp orange zest
2 tbsp powdered sugar
1 tsp vanilla
Whip cream and set aside.
To make crisp:
1. Preheat oven to 375.
2. Place rhubarb mixture in bottom of heavy skillet (cast iron)
3. Spread topping over fruit evenly
4. Bake about 40 minutes or until topping is golden brown and fruit is bubbly.
5. Let cool a bit and serve with whipped cream.