Strawberry-Rhubarb Crisp

Page 201

Cuisine: North American | Course Type: Desserts

(1 review)

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Recipe Review

I really made a mess of this recipe. I had fresh very local strawberries, but had to rely on frozen rhubarb, so only used one pound instead of two. I only had aluminum nine inch square pans, so substituted a large, deep glass casserole dish. The fruit really filled the dish. I was worried about the juiciness of the strawberries, so I sprinkled two tablespoons of flour on top with the maximum amount of sugar. Since the rhubarb had not completely thawed, I ended up cooking it an additional 30 minutes. Even so I had a soupy, very sour dish with hard chunks of rhubarb in the middle and the oatmeal crumble mixture did not get crisp. With half the rhubarb, it still seemed like an awful lot compared to the strawberries. Next time I would use also use only one pound of rhubarb, double the sugar, add ¼ cup of flour and mix that with the fruit mixture before adding the crisp mixture. Putting vanilla ice cream on top, made it scrumptious and hid any deficiencies.

(3) useful  

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