Strawberry Rhubarb Crisp
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4-6 servings
Ingredients
- Strawberry-rhubarb filling:
- 1 pound rhubarb, ends trimmed and sliced into ½-inch thick pieces
- 2 cups (about a pound) strawberries, hulled and quartered
- 1½-cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla bean paste
- ¼ teaspoon sea salt
- For streusel topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup butter room temperature
- ⅛ teaspoon sea salt
Procedure
Preheat oven to 375°F. Grease an 8- by 8-inch baking dish with 1 tablespoon butter; set aside.
In a large bowl, whisk to combine 1 ½ cup sugar, ¼ teaspoon salt, and cornstarch. Add strawberries and rhubarb and toss to evenly coat. Stir in vanilla bean paste and lemon juice. Pour mixture into prepared baking dish.
Make the streusel. Combine flour, sugars and salt in stand mixer fitted with the paddle attachment and mix until combined. Add butter and until streusel comes together in clumps, 1 minute.
Evenly crumble streusel over filling creating a thick layer of topping.
Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, about 30 to 35 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving.
In a large bowl, whisk to combine 1 ½ cup sugar, ¼ teaspoon salt, and cornstarch. Add strawberries and rhubarb and toss to evenly coat. Stir in vanilla bean paste and lemon juice. Pour mixture into prepared baking dish.
Make the streusel. Combine flour, sugars and salt in stand mixer fitted with the paddle attachment and mix until combined. Add butter and until streusel comes together in clumps, 1 minute.
Evenly crumble streusel over filling creating a thick layer of topping.
Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, about 30 to 35 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving.
Strawberry Rhubarb Crisp
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4-6 servings
Ingredients
- Strawberry-rhubarb filling:
- 1 pound rhubarb, ends trimmed and sliced into ½-inch thick pieces
- 2 cups (about a pound) strawberries, hulled and quartered
- 1½-cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla bean paste
- ¼ teaspoon sea salt
- For streusel topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup butter room temperature
- ⅛ teaspoon sea salt
Procedure
Preheat oven to 375°F. Grease an 8- by 8-inch baking dish with 1 tablespoon butter; set aside.
In a large bowl, whisk to combine 1 ½ cup sugar, ¼ teaspoon salt, and cornstarch. Add strawberries and rhubarb and toss to evenly coat. Stir in vanilla bean paste and lemon juice. Pour mixture into prepared baking dish.
Make the streusel. Combine flour, sugars and salt in stand mixer fitted with the paddle attachment and mix until combined. Add butter and until streusel comes together in clumps, 1 minute.
Evenly crumble streusel over filling creating a thick layer of topping.
Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, about 30 to 35 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving.
In a large bowl, whisk to combine 1 ½ cup sugar, ¼ teaspoon salt, and cornstarch. Add strawberries and rhubarb and toss to evenly coat. Stir in vanilla bean paste and lemon juice. Pour mixture into prepared baking dish.
Make the streusel. Combine flour, sugars and salt in stand mixer fitted with the paddle attachment and mix until combined. Add butter and until streusel comes together in clumps, 1 minute.
Evenly crumble streusel over filling creating a thick layer of topping.
Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, about 30 to 35 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving.