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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An easy to prepare seasonal dessert that provides just the right balance between sweet and tart. Ingredients:
***for the crisp topping |
1 cup all purpose flour |
6 tbsp brown sugar |
freshly grated nutmeg |
salt |
6 tbsp unsalted butter |
1/2 cup toasted hazelnuts, finely chopped |
***for the filling |
1 pound rhubarb, washed, trimmed, and cut into 3/4-inch pieces |
1/2 cup sugar |
1/4 cup fresh orange juice |
2 tbsp unsalted butter |
1/4 cup all purpose flour |
1 pint strawberries, washed, hulled, and quartered |
Directions:
1. Combine the flour, brown sugar, a pinch of nutmeg, and a pinch of salt in a mixing bowl.
2. Work the butter in with your fingertips until the mixture is crumbly and resembles corn meal.. Don't overwork the butter, and make sure it doesn't melt.
3. Add the nuts and mix well.
4. Preheat oven to 400 degrees F.
5. Combine the rhubarb, sugar, orange juice, and butter in a large saucepan.
6. Bring to a boil and simmer until the rhubarb is tender, but still holds its shape. Do not overcook.
7. Taste and adjust the sugar to your taste.
8. Stir in the flour and strawberries.
9. Spoon the filling into a 8-inch-square baking dish.
10. Crumble the topping over the fruit.
11. Place the baking dish on a baking sheet and bake for 45 minutes, or until the topping is dark golden brown.
12. Serve with a scoop of vanilla or strawberry ice cream.
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