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Recipe
Rhubarb Strawberry Crisp Recipe
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!
| Prep time: 10 Minutes |
American
|
| Cook time: 45 Minutes | Servings: 6 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 482 | |
| Calories from Fat 174 | 36% |
| Total Fat 19.86g | 25% |
| Saturated Fat 12.25g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 35mg | 1% |
| Potassium 368mg | 11% |
| Total Carbs 74.72g | 20% |
| Dietary Fiber 3.7g | 12% |
| Sugars 47.61g | 32% |
| Protein 4.1g | 7% |
Ingredients Convert Measures
- 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
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- 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.
- Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.
