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  • Rhubarb Strawberry Crisp

    2 votes
    Rhubarb Strawberry Crisp
    Prep: 10 min Cook: 45 min Servings: 6
    by Aspen Lee-Moulden
    39 recipes
    >
    This is a recipe from Emeril Lagasse. It's a great dessert using fresh, local spring fruit. The rhubarb is tart and the strawberries are sweet so it has a nice balance. The Cointreau adds a nice zing!

    Ingredients

    • 4 cups diced rhubarb
    • 4 cups fresh strawberries, hulled, and halved, if large
    • 1 cup granulated sugar
    • 2 teaspoons orange zest
    • 2 tablespoons cornstarch
    • 1/4 cup orange liqueur (recommended: Grand Marnier or Cointreau)
    • 10 tablespoons cold unsalted butter, cut into 1/2-inch pieces
    • 1 1/4 cups all-purpose flour
    • 1/4 cup light brown sugar
    • Pinch salt

    Directions

    1. Preheat the oven to 375 degrees F.
    2. In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine.
    3. Grease a 9 by 13-inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole.
    4. In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs.
    5. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
    6. Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.

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