Strawberry Rhubarb Crisp
By: Joanne Weir
- Yield: 6 Servings
- 3/4 cup pecans, toasted
- 1 cup all-purpose flour
- 1/2 cup oatmeal
- 1/2 cup brown sugar
- 1 1/2 teaspoons grated orange zest
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup unsalted butter, room temperature
- 1 1/2 pounds rhubarb stalks, ends trimmed, cut into 1
- 2 cups strawberries, hulled and halved
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
- Vanilla ice cream
- Preheat oven to 375° F.
- Place the nuts in the bowl of a food processor and pulse several times until they are small,1/4-inch pieces. Remove the nuts and reserve.
- In another bowl, mix together the flour, oatmeal, brown sugar and nutmeg.
- Add these dry ingredients and butter to the food processor and pulse until it just begins to hold together. Add the nuts and pulse 3 to 4 more times until mixed.
- In a bowl, toss together the rhubarb, strawberries, flour and sugar until well mixed.
- Place the fruit in a 2 to 2 1/2 qt. gratin dish and sprinkle the crisp topping evenly over the top.
- Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden and it is bubbling around the edges, 35 to 40 minutes.
- Remove from the oven and let cool for 20 minutes before serving.
- To serve, spoon the crisp into individual dessert dishes and serve with ice cream.