strawberry-rhubarb crisp.
the sun came out today. and it was warm, like summertime warm. and don't you think we should celebrate little things like this in some sunny, summery way, preferably involving food? me too. and the sunniest, summeriest thing i can think of is strawberry-rhubarb crisp. i think you should make some.
i talked about this dessert in my last humpday post, and i am being totally serious when i say that this is not only my signature dessert, but my easiest dessert as well. although, that's how all signature desserts/dishes/meals should be, really. because why would you want your signature to be a pain in the butt to make? lightbulb! it's a day of discovery here today guys. (i'd love to hear about your signature desserts...gotta branch out here and there)
right now is the perfect time to bake up this dessert. in fact, i think june was invented as a backdrop for this dessert. the rhubarb is coming up like crazy (seriously, $1 a bunch at the farmer's market), and the strawberries are looking good and juicy. combine those two amazing things with a buttery, oatmeal-y topping and some vanilla ice cream, and you have yourself a good night out on the patio.
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strawberry-rhubarb crisp - lightly adapted from "essentials of baking" by williams-sonoma (makes 8 servings, for real)
- 6 medium stalks rhubarb, chopped into 1/2-inch pieces
- 2 C. strawberries, hulled and quartered lengthwise
- 1/2 C. organic cane sugar
topping:
- 1 C. all-purpose flour
- 1/2 C. old-fashioned rolled oats
- 1/3 C. organic cane sugar
- 1/3 C. firmly packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 C. unsalted butter, melted
preheat oven to 350 degrees F. to make the filling, stir together the rhubarb, strawberries and sugar until mixed together. pour into a 2 or 2.5 qt. ceramic or glass baking dish. to make the topping, stir together the flour, rolled oats, sugar, brown sugar, cinnamon and salt until blended. stir in the melted butter until evenly moistened crumbs form. it will look vaguely of oatmeal cookie dough. sprinkle the topping evenly over the filling in the baking dish. bake the crisp for about 35-40 minutes, or until the juices are bubbling and the topping is golden brown. let cool for 10 minutes. best when served warm, with vanilla ice cream. the crisp can also be stored at room temperature, covered, for up to 2 days (3 in the fridge, if it lasts that long in your house). also delicious for breakfast.
(sorry for the blur on this one...i literally ran home from a happy hour to make this for book club dessert. i had exactly 30 minutes, and i did it. it only worked because i was able to bake it at my friend's place while we ate dinner. but, you know speed and food photography don't go together, especially on a dark, rainy day. thank you for your cooperation and support.)
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