• Najwa Kronfel

Strawberry and Rhubarb Crisp


What’s a Summer without strawberry and rhubarb crisp? It’s like saying no apple pie in the Fall. I must confess,  I was not a big fan of rhubarb before but I learned to love it through this dessert and now it’s a must-have during Summer for me. 


This Summer classic has everything I love about a dessert, a warm filling contrasting with a scoop of silky vanilla ice cream and the crunch from the topping. It just makes me happy. I love to make individual servings but it’s totally ok to make it in a large container (cast iron skillets are great for it). 


Another thing I enjoy is rhubarb jam, have you had it before? It’s amazing! I had it for the first time last year and I immediately fell in love. Well, that’s another post but for now I leave you with the recipe. Enjoy!!  🙂 



Ingredients

4 to 6 servings

Topping 

1/2 cup flour

1 tsp baking powder

1/4 cup brown sugar

1/2 stick of butter (cold and cut int pieces)

1/4 cup oatmeal

1/2 tsp cardamon

1/4 cup chopped almonds

1/4 tsp cinnamon

Filling

1/2 lb. rhubarb, cut into 1-inch diced

1/2 lb. strawberry, hulled and quartered

1/2 tbsp lemon juice

1/2 cup sugar

2 tbsp corn starch

2 tbsp water

Preheat the oven 350 F

For the filling, mix the rhubarb, strawberries and sugar in a saucepan over medium-low heat. In a small bowl, dissolve the cornstarch in the water and add it to the fruit.  Cook the whole thing for about 5 minutes. Pour the mixture in individual ramekins  (or one 8-inch pan) and set aside. For the topping, place the flour, baking powder, brown sugar, oatmeal, cardamon and cinnamon into a food processor and pulse  few times to combine. Add the butter and pulse a few more times until the mixture gets a crumbly consistency. Mix in the almonds (with a spoon). Sprinkle the topping over the fruit mixture covering completely and bake for 40 minutes or until topping is golden brown. Serve with vanilla ice cream.  

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