Locally grown rhubarb adds refreshing tartness to easy fruit-filled desserts

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Locally grown rhubarb adds refreshing tartness to easy fruit-filled desserts

Strawberry-Rhubarb Crisp

servings: 8


Ingredients:


4 cups quartered strawberries
4 cups chopped rhubarb
1¼ cups granulated sugar
1 teaspoon grated orange zest
1 tablespoon cornstarch
½ cup orange juice
¼ cup chopped candied ginger
1 cup flour
½ cup light brown sugar, lightly packed
½ teaspoon salt
1 cup oatmeal
½ cup finely chopped pecans
12 tablespoons cold butter, diced

Method:


Preheat oven to 350 F.
Mix berries, rhubarb, ¾ cup sugar, ginger and zest in a bowl.
Dissolve cornstarch with juice, then mix into fruit. Pour into 9-by-11-inch pan.
In another bowl, combine flour, oatmeal, the remaining ½ cup sugar, brown sugar, pecans, salt and cold butter. Mix the butter into the flour by using a pastry cutter or your fingers, until the mixture is well incorporated.
Pour topping over the fruit and bake for about 1 hour.

Locally grown rhubarb adds refreshing tartness to easy fruit-filled desserts

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