Archive for the category “STRAWBERRY RHUBARB CRISP”



Cook Time: 45 minutes

Total Time: 45 minutes


  • 4 cups chopped fresh rhubarb

  • 5 cups strawberries, hulled, rinsed, sliced

  • 1 cup granulated sugar

  • 1 tablespoon grated orange rind

  • 2 tablespoons cornstarch

  • 1/3 cup Grand Marnier liqueur, or use Cointreau or Orange Juice

  • 3/4 cup (6 ounces) unsalted butter, cut into pieces

  • 2 cups all-purpose flour

  • 1 cup old-fashioned rolled oats

  • 1 cup light brown sugar, packed

  • 1 1/2 teaspoons cinnamon

  • 3/4 cup chopped pecans, slivered almonds, or other chopped nuts

  • Pinch salt

  • 1 large egg, slightly beaten

  • 2 cups heavy whipping cream

  • 1 to 2 tbsp. confectioners’ sugar

  • 1/2 to 1 teaspoon almond extract


Preheat oven to 350°. Lightly butter the bottom of a large (4-quart) baking dish. A 15x10x2-inch pan will hold 4 quarts, or use two smaller pans, such as 11x7x2-inch or 9-inch square.

In a large bowl, toss the rhubarb and strawberries with the granulated sugar and orange zest. In a small bowl, dissolve the cornstarch in the Grand Marnier or Cointreau or Orange Juice and toss with he rhubarb mixture until well coated. Spoon the mixture into the prepared dish and set aside.

In a medium-sized mixing bowl, combine the butter, flour, oats, brown sugar, and cinnamon with a pastry blender until crumbly. Stir in the almonds or pecans and salt, then stir in the egg with a fork until well blended. Spread the mixture evenly over the rhubarb mixture and bake for 45 minutes, or until nicely browned and bubbly. Remove from oven and keep warm while making whipped cream. If desired, serve this crisp with ice cream or whipped topping instead of fresh whipped cream.

In a medium size bowl, whip the cream with the confectioners sugar until soft peaks form. Beat in the almond extract. Cut the warm crisps into squares and serve topped with generous dollops of the whipped cream. 

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