Thursday, June 17, 2010

CSA Week 1 - Strawberry-Rhubarb Crisp



Strawberry-Rhubarb Crisp

Topping
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.

Filling
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.

3 comments:

Megan said...

love the photo of the rhubarb contrasting with the blue rimmed glass - enjoy your crisp!

redmenace said...

I was just about to harvest some rhubarb. This looks like the perfect way to eat it!

thriftydabbler said...

Love the photos and the recipe.
Looks like you are enjoying your CSA abundance.
(Rhubarb by itself makes a great jam too for later use, too.