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Category: Desserts

Strawberry and Rhubarb Crisp

Strawberry and Rhubarb Crisp
Los Angeles Times

When you get your hands on good peaches or strawberries, it's great to be able to make a fruit crisp, one of those comfort desserts everyone enjoys. But you don't have to start a crisp from scratch if you use ... Read more

Total time: 1 hour, 50 minutes, plus 1 hour cooling | Serves 8 to 10

Brown Sugar Crisp Topping

  • 1 cup flour
  • 2/3 cup dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened, cut into 4 pieces
  • 3/4 cup pecans

Step 1Place the flour, sugar, cinnamon and salt in the bowl of a food processor. Process quickly to mix, about 2 seconds. Scatter the butter and pecans over the flour. Pulse the processor on and off until the mixture is crumbly but not massing together, about 20 to 30 seconds.

Strawberry and Rhubarb Crisp Assembly

  • 1 1/2 pounds rhubarb, cut into 1/3-inch thick slices (about 5 cups)
  • 2 1/2 pints strawberries, hulled, cut in half or quarters if large (about 4 1/2 cups)
  • 1 1/4 cups sugar
  • 3 tablespoons plus 1 teaspoon quick-cooking tapioca
  • 2 tablespoons orange juice
  • Grated zest from 1 orange
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground allspice
  • Brown Sugar Crisp Topping
  • Vanilla ice cream, for serving

Step 1Heat the oven to 350 degrees. Set aside a 13x9-inch baking dish.

Step 2Place the rhubarb, strawberries, sugar, tapioca, juice, zest, vanilla and allspice in the baking dish. Use your hands to toss until well mixed. Let it rest 20 to 30 minutes, stirring once midway. Be sure the fruit is evenly spread in the dish. Sprinkle the topping evenly over the fruit. Place the pan on a large baking sheet or a large sheet of heavy-duty foil to catch any bubbling juices.

Step 3Bake until the top is browned and the juices are bubbling, 65 to 70 minutes. Let cool at least 1 hour before serving. (Alternately, cool completely. The crisp can be refrigerated overnight, covered airtight. To serve, let come to room temperature, uncovered. Reheat, uncovered, in a 350-degree oven until warm, about 12 minutes.) Serve warm with small scoop of ice cream.

Each of 10 servings, without ice cream:
391 calories; 40 mg sodium; 25 mg cholesterol; 16 grams fat; 6 grams saturated fat; 61 grams carbohydrates; 3 grams protein; 4.34 grams fiber.
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