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

      Title: Strawberry Rhubarb Crisp
 Categories: Desserts, Fruits, Grains, I scream
      Yield: 6 Servings

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

MMMMM-------------------------FILLING--------------------------------
      4 c  Strawberries (620 g);
           - stemmed, hulled,
           - halved if large
    3/4 c  White granulated sugar
           - (250 g); divided
      1 tb Candied ginger; chopped
      2 tb Corn starch
      1 md Orange; zest of
      4 c  Rhubarb (500 g); sliced 1"

  Set the oven @ 350 F/175 C.

  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.

  Combine the strawberries, 1/2 cup sugar, candied ginger, corn
  starch, and orange zest in a large bowl, tossing to make sure the
  strawberries are coated with the dry ingredients. Set aside.

  Spray a 10" cast iron skillet with cooking oil, and add the rhubarb
  and the remaining 1/4 cup 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 strawberry mixture to the hot pan with the rhubarb,
  covering the rhubarb evenly. Bake in the oven for 30 to
  35 minutes.

  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.

  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 350 F/175 C oven for 10 to 15 minutes before
  serving.

  Recipe by Irvin Lin

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

  Uncle Dirty Dave's Archives

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