Old Fashioned Strawberry Rhubarb Crisp
Jessica Frizzell is a graduate of New York University Tisch School of the Arts with MA from the University of Kent who has lived in Brooklyn, New Hampshire, and Paris- exploring diverse food scenes throughout the world,
Ingredients
- 118 ml (½ cup/4 ounces) butter, softened, plus additional for greasing pan
- 473 ml (2 cups) chopped strawberries
- 473 ml (2 cups) chopped rhubarb
- 237 ml (1 cup) brown sugar (you can use less if you want it to be sourer and less sweet)
- 30 ml (2 tablespoons) corn starch
- 5 ml (1 teaspoon) ground cinnamon
- 1.3 ml (¼ teaspoon) ground nutmeg
- 237 ml (1 cup) all-purpose flour
- 1.3 ml (¼ teaspoon) salt
- 296 ml (1 ½ cups) rolled oats, or as needed
You can use more or less sugar depending on how tangy you want the dish to be. To have the sharp sour flavor of the rhubarb shine through, you can cut the brown sugar in this recipe by as much as half.
If you love a crumble topping, you can spread some on the bottom of the pan as well. Just double the amount of topping called for here.
Preparation
- Preheat the oven to 191°C (375°F) and grease a 23 x 33 cm (9 x 13 inch) pan with butter. If you want the slices to be thicker, a 20 x 20 cm (8 x 8 inch) pan will do fine as well.
2. Mix strawberries, rhubarb, 118 ml (½ cup) of the brown sugar, cornstarch, cinnamon, and nutmeg until the fruit is well coated. Pour fruit into the pan.
3. Combine flour, softened butter, salt, and the remainder of the brown sugar. You want this mixture to be really crumbly so if you find it to be holding together too much, add in a few more rolled oats to make it easier to evenly distribute.
4. Evenly spread the crumble on top of the fruit and place the pan at the bottom of the oven. Bake for 45-50 minutes.
5. Take crisp out of the oven and let rest for 10-20 minutes. Serve warm with vanilla ice cream, whipped cream, or just with a bit of milk, and enjoy!
Jessie Frizzell
Jessica Frizzell is a graduate of New York University Tisch School of the Arts and The University of Kent. As a writer, Jessie has collaborated on TV Pilots, short films, and theatrical productions that center around female narratives and amplifying female voices. Jessie has traveled the world expanding her cultural curiosity of cuisines and markets. Fluent in French Jessie has learned to shop as an international haggler. Gardening, cooking, knitting, mother of a chicken brood, Jessie enjoys spending her time developing her creativity. Quarantine has given Jessie the opportunity to work on the novel that she has been chipping away at for the past few years. Jessie has always loved cooking and taking the time to cook a lovely meal is one of the things that she looks forward to everyday.
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