Rhubarb and Strawberry Crisp with Spiced Walnut Topping
Sunnyside Cook
Rosy rhubarb and strawberries baked up with a crunchy cinnamon and walnut roof for a great spring dessert.
Ingredients
Fruit:
- 1 1/2 pounds rhubarb stalks --ends trimmed and fibrous outer skin pulled off, cut in 3/4-inch pieces (about 3 cups)
- 2 cups (1 pint) strawberries, hulled and halved or quartered if large
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/2 teaspoon lemon zest
- juice of 1/2 lemon
- 1 tablespoon water
Crisp topping:
- 3 tablespoons cold unsalted butter cut into small pieces
- 1/4 cup all-purpose flour
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 2/3 cup coarsely chopped walnuts
Optional for serving:
- Vanilla ice cream or frozen yogurt
Instructions
Fruit:
- Preheat oven to 375 degrees F. Butter an 8-inch ceramic dish or pie plate.
- Combine rhubarb, strawberries, both sugars, lemon zest and juice, and water in large mixing bowl. Stir well. Transfer to buttered baking dish.
Crisp topping:
- In a small bowl, stir together the flour, sugars, and cinnamon. Drop in the butter pieces and cut together with pastry blender or two knives until the mixture has become the size of large crumbs. Stir in the walnuts. Spoon the mixture over the fruit, spreading evenly.
- Place baking dish on a sheet pan to protect oven from spills. Bake until the topping is golden brown in color, about 35 minutes. Remove from oven and cool for 30 minutes to an hour.
For serving:
- Serve warm, topped with ice cream or frozen yogurt, if you wish to.
Notes
Adapted from Richard Sax's Classic Home Desserts