Anne Burrell's Strawberry Rhubarb Crisp

  • prep time30 min
  • total time 60 min
  • serves 6
Anne Burrell
Anne Burrell

Anne shows you how to make her take on the classic combination of strawberries and rhubarb.

You might also like these Spectacular Strawberry Rhubarb Desserts.

91 Ratings
Directions for: Anne Burrell's Strawberry Rhubarb Crisp

Ingredients

Filling

1 qt strawberries, stemmed and quartered

4 stalks rhubarb, cut into 1/2-inch lengths

½ cup sugar

¼ cup cornstarch

1 orange, zested and juiced

2 Tbsp balsamic vinegar

Whipped cream, for serving

Topping

1 ¼ cups whole-wheat flour

½ cup rolled oats

1 cup brown sugar

1 ¼ sticks butter, cut into pea-sized pieces

1 tsp vanilla extract

1 pinch salt

2 Tbsp water

Directions

Filling

1. Preheat the oven to 350ºF.

2. Filling: Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.

3. Topping: In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.

4. Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.

Topping

1. Whipped cream or ice cream, for serving

2. Preheat the oven to 350 degrees F.

3. Filling:

4. Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.

5. Topping:

6. In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.

7. Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.

8. It's berry delicious!

9. ;

See more: Dessert, Bake, Berries, Fruit, Summer, Vegetables


https://www.foodnetwork.ca/recipe/anne-burrells-strawberry-rhubarb-crisp/16356/

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