Strawberry-Rhubarb Banana-Betty |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe is a combination of 2 from the Best of the Best from New England Cookbook (a collection of recipes from popular New England-origin cookbooks) and my personal elaborations upon them. I'm just sharing the way I've done it; refinements are likely to be in order. Fruit substitutions are also possible! Ingredients:
3/4 lb rhubarb ('8 young stalks) |
3/4 cup sugar |
1/8 teaspoon nutmeg |
1/8 teaspoon cinnamon |
1 pint strawberry |
1/4 cup raisins |
1/2 lemon, juice of |
1 1/2 cups flour |
1/4 cup brown sugar |
1 teaspoon cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon allspice |
1/2 cup butter (=1 stick, softened) |
1 banana (overripe) |
2 teaspoons sugar |
Directions:
1. Preheat oven to 350 F (175 C).
2. Slice rhubarb thinly (crosswise). Place in 9-inch (24cm) pie plate.
3. Sprinkle sugar, nutmeg, and cinnamon over rhubarb.
4. Slice strawberries thinly. Place on top of rhubarb.
5. Sprinkle handful of raisins and squeeze half lemon over fruit (try to keep seeds from falling into fruit; save the last squeeze for the betty (below)).
6. In medium to large-size bowl, combine flour, brown sugar, cinnamon, ginger, and allspice.
7. Add banana and butter to mixture and blend all together until cohesively crumbly.
8. Arrange mixture relatively evenly over fruit and then pat down.
9. Microwave on high 9 minutes.
10. Remove from microwave, squeeze last drops of lemon juice and 2 teaspoons of sugar over betty, and bake at 350 F for 15 minutes; turn up heat to 400 F (200 C) and bake for another 10 minutes. [I think it would have probably been best to leave the microwave out of it and just bake the entire time. It should be baked until the top browns somewhat].
11. Let cool.
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