photo by James Baigrie
This crisp is slightly tangy. You may want to add more sugar if you prefer a sweeter dessert. And, as with most crisps, vanilla ice cream or lightly sweetened whipped cream is a wonderful complement to this dish.
Makes one 11 by 7-inch crisp; serves 8 to 10
For the topping
1 cup all-purpose flour
½ cup firmly packed light brown sugar
½ cup rolled oats
½ cup sliced almonds
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
12 tablespoons (1½ sticks) cold unsalted butter, cut into ½-inch cubes
For the filling
2 cups hulled, halved strawberries
4 cups chopped rhubarb
1 cup sugar (or up to 1¼ cups sugar for a sweeter crisp)
3 tablespoons alt-purpose flour
1 tablespoon cornstarch
For the topping
1. Combine the flour, brown sugar, oats, almonds, cinnamon, cloves, and salt in a large bowl and stir to mix.
2. Add the butter and cut it into the mixture with a pastry blender or 2 knives until the mixture resembles coarse meal.
For the filling
1. Preheat the oven to 375 degrees.
2. Grease an 11 by 7 by 3-inch baking dish and set aside.
3. Combine the strawberries, rhubarb, sugar, flour, and cornstarch in a bowl and stir to mix. Pour into the prepared baking dish.
4. Sprinkle the topping over the strawberry mixture and bake 40 to 45 minutes, until the fruit is bubbling around the edges and the top is crisp and golden brown. Cool slightly before serving. Serve warm.
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