Strawberry Rhubarb Crisp

I made this in 2013. It is a Ina Garten recipe.  We enjoyed it.

Ingredients

4 cups fresh rhubarb, diced 1" (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved

1 1/2 cups granulated sugar, divided

1 1/2 tsp. grated orange zest

1 tbsp. cornstarch

1 cup all purpose flour

1/2 cup light brown sugar, lightly packed

1/2 tsp. salt

1 cup quick cooking oatmeal

12 tbsp. cold unsalted butter, diced

Vanilla ice cream, for serving

Directions

Preheat oven to 350 F.

For the fruit, toss rhubarb, strawberries. 3/4 cup granulated sugar, and the orange zest together in a large bowl.

In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.

Pour the mixture into an 8 X 11 inch baking dish and place it on a parchment lined sheet pan.

For topping,  in the bowl of a mixer fitted with the paddle attachment, combine flour, the remaining 1/2 cup sugar, the brown sugar, salt, and oatmeal.

With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.

Sprinkle the topping over the fruit, covering completely, bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

Serve with ice cream.

Double Crunch Rhubarb Crumble

This recipe appeared in the Daily Sentinel Review many years ago in Woodstock. Kim Quigley was a food writer for the paper. I had not tried this before this weekend. It was ok. Dan said he liked it. It was easy to prepare.

Double Crunch Rhubarb Crumble

1 cup all-purpose flour
1 cups rolled oats
3/4 cup firmly packed brown sugar
1/2 cup melted butter
1/2 tsp. cinnamon
1/2 tsp. grated nutmeg
pinch salt

1 cup sugar
2 tbsp. cornstarch
1 cup cold water
1 tsp. vanilla
4 1/2 cups chopped rhubarb

Stir together flour, oats, brown sugar, butter, cinnamon, nutmeg and salt and mix until crumbly.
Press half of the crumbs over the bottom and up side of a greased 9-inch baking dish.



Blend together sugar and cornstarch in saucepan. Stir in water and whisk out any lumps. Bring to a boil, stirring, reduce heat to low and cook, whisking constantly, until thick, smooth and clear -- about 5 minutes.

Remove from heat
Stir in vanilla

Spoon rhubarb over bottom layer of baking dish with crumble mixture in bottom. Drizzle cornstarch mixture over the rhubarb and top with remaining crumble.


Bake 350F for 1 hour or until top is golden brown.
Serves 8.