You’ll make all of your friends and followers happy if you pull this crisp out of the oven.
Strawberries and rhubarb have a natural affinity. Covered in this luscious crisped topping, they are irresistible.
Throw the crisp together before dinner, pop in the oven and voilà, you’ve got something very sweet to dig into.
Don’t forget the ice cream.
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup flour
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons cold unsalted butter, diced
Vanilla ice cream, for serving
1. Preheat the oven to 350℉.
2. 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 baking sheet lined with parchment paper.
3. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.
4. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
Recipe from Food Network Magazine
Time for a short song, which is also kind of sweet and timely.
Coconut Records-The Summer
I am a huge mixtape fan. I love making them and I love receiving them.
The best kinds of mixtapes are the message ones, especially about love. That’s what makes this song so sweet.
Check out the lovely Toft Merritt on her Website, where you can also buy the music.