Strawberry-Rhubarb Crisp With Ginger-Oat Crust |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ginger adds a little spice to this classic combination. A nice change of pace from the ordinary. Be sure to look for crisp, brightly colored stalks of rhubarb. Ingredients:
1 1/2 cups sugar |
1 cup flour, all-purpose, divided |
3 tablespoons flour, all-purpose, divided |
1 tablespoon cornstarch |
1/2 teaspoon salt, divided |
4 cups strawberries, quartered if vaery large |
4 cups rhubarb, sliced, 1/2 inch |
1 tablespoon lemon juice |
1 cup oats, old-fashioned rolled (not quick cook) |
3/4 cup walnuts, finely chopped |
1/2 cup brown sugar, packed |
1/3 cup ginger, crystallized, chopped |
1/4 teaspoon ginger, ground |
1/2 cup butter, unsalted, melted |
powdered sugar |
Directions:
1. Heat the oven to 375.
2. In a large bowl stir together the sugar, 3 tablespoons of flour, cornstarch, and 1/4 teaspoon salt until blended. Add strawberries, rhubarb, lemon juice; toss to coat.
3. Place in a 13x9 inch glass baking dish.
4. In a medium bowl, stir remaining 1 cup of flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon salt until combined.
5. Stir in melted butter until moistened; srpinkle over fruit.
6. Bake 40-45 minutes or until topping is a golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm.
7. Optional: Sprinkle with powdered sugar before serving.
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