Strawberry Rhubarb Crisp And A College Graduation Food

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
• Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
• In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
• Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
• Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
• Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
• Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY RHUBARB CRISP

Steps:

• In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
• In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
• Bake at 350 degrees for 35-40 minutes in preheated oven.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

STRAWBERRY-RHUBARB CRISP AND A COLLEGE GRADUATION

Steps:

• Preheat the oven to 350°F.
• Toss the diced rhubarb, strawberries, ¾ cup of the granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8" × 11" glass or ceramic baking dish and place it on a sheet pan lined with parchment paper (this step is important as the fruit juices will likely overflow the pan during baking.).
• To make the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oats. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture has a crumbly texture. Sprinkle the topping over the fruit, covering it completely.
• Bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with vanilla ice cream.

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.