Here’s a comforting dessert that will bring a touch of spring to your autumn by using the last of this year’s rhubarb and strawberries. The surprise ingredient is balsamic vinegar, balanced by the sweetness of the berries and a generous amount of sugar in the filling and topping. Save the apple crisp for a little later in the season, this makes a delicious alternative. Be sure to remember the whipped cream (or maybe ice cream). This recipe comes from Castle in the Country Inn in Allegan, Michigan, which is happy to host weddings and other events as well as weekend getaways.
Strawberry Rhubarb Crisp
2015-01-30 10:45:02
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Filling Ingredients
- 1 quart strawberries; sliced thickly
- 1 pound fhubarb; diced
- 1/2 cup granulated sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons cornstarch
- Dash of salt
Topping Ingredients
- 1 cup flour
- 1/2 cup oatmeal
- 1 cup brown sugar
- 8 tablespoons butter, cut into small pieces
- 1-2 tablespoons cold water
Instructions
- Combine all the filling ingredients into a wide and shallow baking dish.
- Combine flour, oatmeal, brown sugar, and butter in a food processor or stand mixer and pulse/mix until the butter has broken up and mixture looks crumbly.
- Then add water, a little at a time, until the mixture just starts to come together.
- Spread over filling and bake at 350 for about 30 minutes, until topping is slightly browned and filling is bubbly.
- Serve warm with whipped cream or ice cream.
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