Deep dish rhubarb and strawberry crisp

June 4, 2015 at 6:55 am Leave a comment

 Our neighbourhood farmer’s market is open for the season again. My parents were here for dinner the other night and while we were eating gorgeous yellow cherry tomatoes from the market somehow the conversation drifted over to rhubarb. 

Rhubarb pie, rhubarb jam. Rhubarb strawberry jam. Rhubarb muffins. Rhubarb crisp. Stewed rhubarb over ice cream. It all started to sound pretty good.  

From all of that talking, and from the stalks of rhubarb and sliced strawberries I put in my freezer a couple of weeks ago, came this yummy, gooey mess.  I also used a shrivelled old orange I had in the fridge to add flavour along with baking spices. 

I made my crisp “deep dish” style in a beautiful baby blue Le Creuset pot my husband gave me a few years ago – it’s about 8 inches wide and half as deep. You could also use a bigger, shallow dish. 

 

Rhubarb and strawberry crisp

4 cups sliced rhubarb

4 cups sliced strawberries

Juice and grated rind of one orange

3 tablespoons cornstarch

1/2 teaspoon of each: ginger, cinnamon and nutmeg 

1/2 cup sugar

1-1/2 cups whole wheat flour

2 cups rolled oats

1/2 cup brown sugar

3/4 cup butter (or coconut oil)

1/4 candied ginger, finely chopped

1/2 cup chopped walnuts

Combine rhubarb, strawberries, orange juice and rind, spices and cornstarch in a baking dish. Mix together flour, oats, sugar, oil/butter, candied ginger and walnuts. Sprinkle on top of rhubarb and strawberry mixture. Bake covered at 350F for 30-40 minutes and then remove cover and bake for another 15 minutes until crisp is lightly browned. Don’t forget the ice cream! 

 

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Entry filed under: Cooking, Local food, Recipes. Tags: , .

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