National Strawberry Ice Cream Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Rhubarb Crisp
Categories: Desserts, Fruits, Grains, I scream
Yield: 7 Servings

MMMMM--------------------------TOPPING-------------------------------
1 1/2 c (190 g) rolled oats
1 c (140 g) A-P flour
1/2 c (110 g) packed dark brown
- sugar
1/2 c (100 g) white granulated
- sugar
1/2 ts Ground cinnamon
1/4 ts Kosher salt
12 tb (175 g) unsalted butter;
- melted, cooled

MMMMM--------------------------FILLING-------------------------------
4 c (620 g) strawberries, stem'd
- hulled, halved if large
3/4 c (250 g) white granulated
- sugar; divided
1 tb Chopped candied ginger
2 tb Cornstarch
Zest from 1 medium orange
4 c (500 g) sliced rhubarb in 1"
- chunk)

Set the oven @ 350ºF/175ºC.

MAKE THE TOPPING: Combine the oats, flour, both sugars,
cinnamon, and salt in a medium-sized bowl. Mix with a
balloon whisk until consistent in color and all the
ingredients are evenly distributed. Use your fingers to
break up any chunks of brown sugar.

Drizzle the melted butter over the dry ingredients,
tossing with a fork until the topping starts to clump
together and the dry ingredients are moist. Place the
bowl in the refrigerator to chill while you prepare the
fruit.

MACERATE THE STRAWBERRIES: Combine the strawberries, 1/2
cup of the sugar, candied ginger, cornstarch and orange
zest in a large bowl, tossing to make sure the
strawberries are coated with the dry ingredients. Set
aside.

COOK THE RHUBARB: Spray a 10" cast iron skillet with
cooking oil, and add the rhubarb and the remaining 1/4
cup of sugar. Cook over medium-high heat, stirring
constantly, for 5 to 7 minutes, or until the sugar has
dissolved and the rhubarb juice starts to thicken. You
want to cook off some of the liquid, but you don’t want
the rhubarb to get mushy or break down.

ADD THE STRAWBERRIES AND BAKE: Add the strawberry
mixture to the hot pan with the rhubarb, covering the
rhubarb evenly. Bake in the oven for 30 to 35 minutes.

ADD THE TOPPING AND CONTINUE BAKING: Take the pan out of
the oven and sprinkle the crisp topping over the fruit
filling. Return to the oven for an additional 15 to 20
minutes, or until the top of the crisp is golden brown
and the fruit filling is bubbling hot.

COOL AND SERVE: Let the crisp cool at least 15 to 20
minutes before serving, to allow the filling to thicken
a bit. Serve with your favorite vanilla ice cream.

This crisp is best eaten the same day but you can store
it in the fridge after it has completely cooled, covered
with plastic wrap, for up to 2 days (the crisp topping
will soften, but still be delicious). Warm in a
350ºF/175ºV oven for 10 to 15 minutes before serving.

By Irvin Lin

Yield: 6 to 8 servings

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "The first duty of a revolutionary is to get away with it." - Abbie Hoffman --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)