Strawberries and rhubarb are best friends — cook them up together in this quintessential dessert.
Strawberry Orange Ginger Rhubarb Crisp
- 4 cups rhubarb sliced
- 1 cup strawberry jam OR 1 - 2 cups fresh strawberries
- 1 cup or less sugar
- 1/4 cup flour
- 2 tablespoons minced crystallized ginger
- 2 tablespoons orange rind fresh or dried
- 6 tablespoons butter/oil
- 2/3 cup flour
- 1/4 cup sugar
- 1/2 cup rolled oats
- 1/2 cup smashed slivered almonds nuts always optional
Preheat oven to 400 degrees (F) If the outer skin of the stalks is very stringy, peel it off. Slice up 5-6 stalks to get 4 cups. Combine rhubarb in a bowl with the jam, sugar, flour, ginger, and orange rind. Spread mixture in a 9" square baking dish
For the topping Mix flour (your choice, I use 1/2 all purpose, 1/2 whole wheat pastry), sugar, oats (and nuts if desired). Cut in the butter and mix in the oil(s). Spread it over the filling.
Bake 45 minutes Let cool a bit before serving. Nice with vanilla frozen yogurt/ice cream or whipped cream.