MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Strawberry Rhubarb Crisp
 Categories: Desserts, Fruits, Grains, I scream
      Yield: 6 servings

MMMMM-------------------------TOPPING--------------------------------
  1 1/2 c  (190 g) rolled oats
      1 c  (140 g) A-P flour
    1/2 c  (110 g) packed dark brown
           - sugar
    1/2 c  (100 g) white granulated
           - sugar
    1/2 ts Ground cinnamon
    1/4 ts Kosher salt
     12 tb (175 g) unsalted butter;
           - melted, cooled

MMMMM-------------------------FILLING--------------------------------
      4 c  (620 g) strawberries, stem'd
           - hulled, halved if large
    3/4 c  (250 g) white granulated
           - sugar; divided
      1 tb Chopped candied ginger
      2 tb Cornstarch
           Zest from 1 medium orange
      4 c  (500 g) sliced rhubarb in 1"
           - chunk)

  Set the oven @ 350°F/175°C.

  MAKE THE TOPPING: Combine the oats, flour, both sugars,
  cinnamon, and salt in a medium-sized bowl. Mix with a
  balloon whisk until consistent in color and all the
  ingredients are evenly distributed. Use your fingers to
  break up any chunks of brown sugar.

  Drizzle the melted butter over the dry ingredients,
  tossing with a fork until the topping starts to clump
  together and the dry ingredients are moist. Place the
  bowl in the refrigerator to chill while you prepare the
  fruit.

  MACERATE THE STRAWBERRIES: Combine the strawberries, 1/2
  cup of the sugar, candied ginger, cornstarch and orange
  zest in a large bowl, tossing to make sure the
  strawberries are coated with the dry ingredients. Set
  aside.

  COOK THE RHUBARB: Spray a 10" cast iron skillet with
  cooking oil, and add the rhubarb and the remaining 1/4
  cup of sugar. Cook over medium-high heat, stirring
  constantly, for 5 to 7 minutes, or until the sugar has
  dissolved and the rhubarb juice starts to thicken. You
  want to cook off some of the liquid, but you don't want
  the rhubarb to get mushy or break down.

  ADD THE STRAWBERRIES AND BAKE: Add the strawberry
  mixture to the hot pan with the rhubarb, covering the
  rhubarb evenly. Bake in the oven for 30 to 35 minutes.

  ADD THE TOPPING AND CONTINUE BAKING: Take the pan out of
  the oven and sprinkle the crisp topping over the fruit
  filling. Return to the oven for an additional 15 to 20
  minutes, or until the top of the crisp is golden brown
  and the fruit filling is bubbling hot.

  COOL AND SERVE: Let the crisp cool at least 15 to 20
  minutes before serving, to allow the filling to thicken
  a bit. Serve with your favorite vanilla ice cream.

  This crisp is best eaten the same day but you can store
  it in the fridge after it has completely cooled, covered
  with plastic wrap, for up to 2 days (the crisp topping
  will soften, but still be delicious). Warm in a
  350°F/175°V oven for 10 to 15 minutes before serving.

  Recipe by Irvin Lin

  RECIPE FROM: https://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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