Strawberry Rhubarb Crisp

Strawberry Rhubarb Crumble

Recipe and photo credit:
Angie Norwood Browne Photography

Crumble Top
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
1/4 teaspoon finely grated orange zest
1 cup all purpose flour
Pinch of salt

Filling
1 1/2 lb rhubarb stems, cut crosswise into 1/4 inch-thick slices
2 cups sliced strawberries
1 cup sugar
1 tablespoon instant tapioca
1/2 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
Pinch of salt
Roasted hazelnuts, skins removed

Preheat oven to 375 degrees F.

For crumble top:
Put butter, brown sugar and orange zest together in a bowl and cream. Sift in flour and salt. Work mixture through fingers until it forms coarse crumbs about the size of peas. Set aside.

For filling:
Stir together rhubarb, strawberries, sugar, tapioca, orange zest, orange juice and salt in a bowl. Let set for 15 minutes (stirring occasionally).

Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity).

Transfer baking dishes to a rimmed baking sheet.

Sprinkle with topping and hazelnuts.

Bake until topping turns golden brown and juices are bubbling (30-35 min). Cool for 30 minutes and serve.

Comments

One Response to “Strawberry Rhubarb Crumble”

  1. This could be nice with raspberries instead of strawberries, too.

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