FOX 8 Recipe Box: Strawberry Rhubarb Crisp

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Strawberry Rhubarb Crisp

Recipe from Chef Bob Sferra, owner of Culinary Occasions

Ingredients:

  • 4 cups fresh fhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons grated orange zest
  • 1 Tablespoon cornstarch
  • 1/2 cup freshly squeezed orange juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 lb. cold, unsalted butter, cubed
  • 1 cups quick cooking oats (not instant)

Instructions:

  1. Preheat the oven to 350°
  2. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11 inch baking dish and place it on a sheet pan lined with parchment paper.
  3. For the topping, in a large bowl mix the flour, remaind 1/2 cup granulated sugar and brown sugar with a whisk to distribute; add the cubed butter by hand until combined; the crumble topping will start to form pea-sized balls.
  4. Add oats and mix until crumb topping starts to form. DO NOT OVERMIX.
Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.