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Rhubarb-Strawberry Crisp

    4 cups diced rhubarb
    4 cups fresh strawberries, hulled, and halved, if large
    1 cup granulated sugar
    2 teaspoons orange zest
    2 tablespoons cornstarch
    1/4 cup orange liqueur
    10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
    1 1/4 cups all-purpose flour
    1/4 cup light brown sugar
    Pinch salt

  In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the
 granulated sugar, orange zest, cornstarch and orange liqueur, and
 toss to thoroughly combine. Grease a 9 by 13-inch casserole or
 baking dish with 1 tablespoon of the butter and transfer the fruit
 mixture to the prepared casserole.

  Preheat the oven to 375F. In a mixing bowl, combine the remaining
 9 tablespoons of butter, flour, remaining 1/4 cup of granulated
 sugar, the brown sugar and salt and cut together until the mixture
 resembles coarse crumbs. Sprinkle the topping evenly over the fruit
 and bake until the topping is golden brown and crispy and fruit is
 bubbly in places, about 45 minutes.

  Cool briefly and serve warm, with a dollop of whipped cream, ice
 cream, or creme fraiche, if desired.