Strawberry-Rhubarb CrispFrom ANDON-REID INN BED AND BREAKFAST
Springtime is amazing in Western North Carolina. The beauty of the flowers blossoming and the trees leafing, but the fruits, vegetables and herbs that are available at this time are already abundant. Our rhubarb started early this year and I recognized the fact that I need to use it now. Okay...what can I make for breakfast! When I think of rhubarb, strawberries hit my mind. Dessert! How about strawberry rhubarb crisp. Just at that time, our guest came into the kitchen with a picture of strawberry rhubarb pie from WNC magazine. Well I didn't have time to make a pie but I certainly developed a great strawberry rhubarb crisp for the morning. Enjoy the recipe and be sure to top it off with Blue Bell Vanilla Bean ice cream!
- 1 3/4 cups Fresh Rhubarb; cut
- 1 3/4 cups Fresh Strawberries; cut
- 1/2 tbs. Fresh Lemon Juice
- 1 tbs. Corn Starch
- 1/2 tbs. Orange Zest
- 1/6 cup Sugar
- Topping Ingredients:
- 1/2 cup Old Fashioned Oatmeal; dry
- 1/4 cup All Purpose Flour
- 3/8 cup Brown Sugar
- 1/6 cup Unsalted Butter
- 1 tsp. Ground Cinnamon
Preheat oven to 350 degrees. Lightly spray 4-1 cup round ramekins with cooking spray.In a large bowl combine rhubarb,strawberries, cornstarch, sugar, orange zest and lemon juice. Stir to coat. In separate bowl, combine all dry ingredients for topping. Cut in butter until well combined.
Divide strawberry mixture into each ramekin and sprinkle dry mixture evenly on top and coat well. Bake for 45 -50 minutes until top is bubbling and crust is browned. Cool on wire rack for 20 minutes before serving. Garnish with a scoop of vanilla ice cream and serve.