Sunday, July 13, 2008

Strawberry Rhubarb Crisp

I wanted to make this recipe about a month ago, but couldn't find any rhubarb. But then I had rhubarb and no strawberries. So this weekend I got some strawberries and today I whipped up this super-easy crisp from The Moosewood Cookbook by Mollie Katzen. I didn't actually get it from the cookbook; it must have been printed in a magazine or posted online, given the little recipe memo. It's very yummy and we had it with some ultra-sophisticated Cool Whip. I look forward to eating all of the leftovers!

crisp

Strawberry Rhubarb Crisp
This recipe is from Mollie Katzen's classic vegetarian cookbook The Moosewood Cookbook (one of the top 10 best-selling cookbooks of all time). This is an easy cobbler with a crunchy top. Mollie says you can reduce the amount of sugar, if you prefer your dessert tart. She also likes to serve this crisp a la mode, with vanilla ice cream.

2 lbs. fresh rhubarb cut into 1" chunks
3-4 C sliced strawberries
1/3 - 1/2 C white sugar
2-3 T brown sugar
1 C rolled oats
1 C flour
1/2 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
1/4 tsp. salt
5 T melted butter

Preheat oven to 375° F.

Combine the rhubarb and strawberries in a 9" square pan. Sprinkle with white sugar. Mix together remaining ingredients in a medium sized bowl. Distribute over the top of the fruit and pat firmly into place.

Bake uncovered for 35 - 40 minutes or until the top is crisp and lightly browned and the fruit is bubbling around the edges.

Serve hot, warm or at room temperature, plain or a la mode.

Yield: 6 servings

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