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Strawberry-Rhubarb Crisp With Brown Sugar Topping

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Joined: Dec 9, 2005


Posted to Thread #26250 at 7:45 am on Jun 29, 2014

Strawberry-Rhubarb Crisp With Brown Sugar Topping
From Chef Carolyn Weil

4 ounces (1 stick) unsalted butter, cold
1/2 cup all purpose flour
1 cup oats (either whole or quick cooking)
1/2 cup C&H Pure Cane Brown Sugar
1/2 teaspoon cinnamon
1/2 teaspoon powdered ginger
Pinch salt

4 cups strawberries, sliced 1/2 inch thick
2 cups rhubarb, sliced 1/2 inch thick
1/2 cup C&H Pure Cane granulated sugar (+/- depending on rhubarb tartness)
1 tablespoon quick tapioca
1 tablespoon cornstarch
Pinch salt

Cut the butter into 1/4 inch cubes and place it in a bowl with all the other ingredients. Toss everything together and cut in the butter with a pastry blender or by rubbing it between your fingers. Work quickly or the butter will become soft and the mix will pull together. This dough should remain crumbly. Set it aside in the refrigerator while you prepare the fruit.
Preheat the oven to 350

Toss the fruit together with sugar, tapioca, cornstarch and salt and place into a four quart baking dish and sprinkle evenly with topping. Bake until the topping is crisp and golden brown and fruit is soft with the juices slowly bubbling, about 45 minutes.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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