Grandma’s Strawberry Rhubarb Crisp

Desserts | May 29, 2017 | By

My grandmother was so enchanting to me.  Many of you know how much I love and appreciate my grandmother not only for her love, support and friendship but also the time she took to teach me what I do now so often bake.  I remember when I was little, her and I would make a pie together, and of course I was NOT allowed to eat it until it finished.  But when she cut off the edges of the crust, she would roll them cinnamon and sugar and bake them, just for a little pre-pie treat.  Man, those are still so nostalgic for me today.

Another reason I admire her so much is her marriage to my grandfather.  My grandfather served in World War II and Korea, all the while she was back home taking care of the kids and doing all she could to make their lives as great as she could.  I know for her, cooking was, even in a small way, a part of that. 

When she passed on, I was fortunate enough to get a handful of her recipes.  Ones that I had never tried before and of course some of my favorites. My grandparents both loved rhubarb, my grandfather especially.  I remember growing rhubarb plants in their back yard as a kid as well.  So when summer comes rolling around, you know I make some of my own.  Its because of all of these memories, that I am so excited to share this recipe with you.

The rich red color is always a hit during the summer holidays, especially this Memorial Day.  So this weekend, send up a prayer for those who have passed on, reach out to someone with a little rhubarb love and them know you are thankful for those sacrifices made!  Now lets make some rhubarb crisp in honor of my wonderful grandparents and their love (as well as ours) of rhubarb!

This is probably a product you have not used before, but I also think it is one of the best kept secrets out there!  Vanilla beans are so pricy that this is a delicious and amazing alternative!  This will you save you money and give you the same great taste!  You can find Taylor & Colledge Organic Vanilla Bean Paste at your local grocery store!

 

Make sure you serve this up with some VANILLA BEAN ice cream.  To me, plain vanilla just doesn’t taste the same.  The vanilla bean really seems to balance out the flavor nicely!

 

Strawberry Rhubarb Crisp
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Ingredients
  1. 1 cup all-purpose flour
  2. 3/4 cup old fashioned oats
  3. 3/4 cup packed brown sugar
  4. 1/4 tsp salt
  5. 10 Tbsp unsalted butter, cold and diced into small pieces
  6. 1 Teaspoon Taylor & Colledge Organic Vanilla Bean Paste
  7. 1 1/2 lbs fresh strawberries, stemmed and sliced into 1/2 pieces - 4 1/2 cups after slicing.
  8. 1 lb fresh rhubarb, sliced into 1/2-inch pieces - 4 cups after slicing.
  9. 1 cup granulated sugar
  10. 2 tsp orange zest from a fresh orange
  11. 1/4 cup fresh squeezed orange juice
  12. 2 Tbsp cornstarch
  13. Vanilla bean ice cream, for serving
Instructions
  1. Preheat oven to 400 degrees.
  2. Heavily Butter a 3 quart baking dish (I used my Le Creuset 9x13 baking dish)), set aside.
  3. In a standing mixer on lowest setting, whisk together flour, oats, brown sugar and salt, while breaking up any clumps of brown sugar with finger tips as needed. Add butter and vanilla bean paste and rub into mixture with finger tips until it comes together in crumbles and no clumps of butter remain. Transfer to refrigerator while preparing filling. This should become pretty crumbly throughout - looking a lot like a chunky crips.
  4. In a mixing bowl toss together strawberries, rhubarb and sugar making sure that all of the fruit is covered (you will see liquid start to form), then place the prepared fruit into your baking dish.
  5. In a seperate dish, zest your fresh orange. and whisk together orange juice, orange zest and cornstarch until well blended. Very slowly and evenly pour over strawberry rhubarb mixture in pan then lightly mixx the mixture. Sprinkle crumble evenly over top.
  6. Bake in preheated oven 40 - 45 minutes until juices are bubbling and crisp is golden brown. Serve warm with vanilla bean ice cream.
Adapted from Ina Garten
Adapted from Ina Garten
Blue Eyed Baker http://theblueeyedbaker.com/
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