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Strawberry Rhubarb Crisp Recipe

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Ingredients

4 cups fresh rhubarb, 1 inch diced - approximately 4 to 5 stalks

4 cups fresh strawberries, hold and halved

1  1/4 cups caster sugar

1  1/2 teaspoons grated orange zest


1 tablespoon kuzu starch

1/2 cup freshly squeezed orange juice


1 cup all purpose flour

1/2  light  Muscovado sugar

1/2  teaspoon sea salt

One cup oatmeal 


12 tablespoons (1  1/2 sticks) cold, unsalted butter, diced




Toppings:

 

Whipped cream

Vanilla Ice Cream

Timmies Jimmies

Shop For This Recipe

India Tree Superfine Caster Cane Sugar - 1 lb
$7.95
Morino Yochino Hon Kuzu Arrowroot Starch
$33.95
Caputo "00" Chefs Flour - 2.2 pounds
$8.95
India Tree Dark Muscovado Sugar - 1 lb
$8.35
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Directions

Strawberry Rhubarb Crisp Recipe


Preheat the oven to 350°F


1. Toss the rhubarb, strawberries, 3/4 cup of the Muscovado sugar and the oranges together in a large mixing bowl.

2. In a measuring cup dissolve the kuzu in the orange juice and then mix it into the fruit.

3. Pour the mixture into an 8” x 11” baking dish place it on a sheet pan.

4. In the bowl of an electric mixer, fitted with the paddle attachment, combined the flour, remaining caster sugar, muscovado sugar, salt, and oatmeal.

5. On low speed add the butter slowly and mix until the dry ingredients are moist and the mixture is crumbly.

6. Sprinkle and spread the topping over the fruit, covering it completely.

7. Bake for one hour, or until the fruit is bubbling, and the topping is golden brown.

Serve warm with the topping of your choice.

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