Chopbisuit recipes: {that you'll probably never make} Strawberry Rhubarb & Ginger Crisp

We're getting about ankle high into the late spring/early summer season so I thought I would make a little dish that get's you feeling all "Summa time". My better half brought some fresh rhubarb home from a co-worker and ordered me to make something with it. We'll, she actually asked pleasantly, so I agreed and whipped up a nice little dish. So, Let's get into it and hit play on your tape deck. You still have a tape deck right?

Strawberry Rhubarb & Ginger Crisp

1. 4 cups  rhubarb , diced 1/2 inch thick
2. 1 1/4 cups sugar
3. 4 cups strawberries, hulled and quartered 
4. 1 tablespoon of fresh ginger 
5. 2 tablespoons cornstarch
6. 2 teaspoons fresh lemon juice
7. 1 teaspoon pure vanilla extract 
8. 1 teaspoon orange zest
9. 1 tablespoon tawny port 

Topping

1. 1 stick (4 ounces) unsalted butter, softened
2. 1 1/4 cups light brown sugar
3. 1 1/4 cups all-purpose flour
4. 1 1/4 cups quick-cooking rolled oats
5. 1 1/2 teaspoons cinnamon
6. 1/2 teaspoon salt  

 

The lineup

1. MAKE THE FILLING Preheat the oven to 375°. In a bowl, toss the rhubarb with 1 cup of the sugar and let stand for 10 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/4 cup sugar.  Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the ginger, cornstarch, lemon juice, orange zest Tawny Port and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish. 

Nuttin' beats fresh summertime fruit

1. MAKE THE TOPPING Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. You know how you like it when "large crumbs form".....!

1. Sprinkle the topping evenly over the filling and bake for 30-35 minutes. Reduce the oven temperature to 325° and continue baking for about 20-25 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Put in a Johnny Gill tape into your boom box and get your groove on.  Let the crisp rest for 10 to 20 minutes before serving. 

 

Enjoy with a dollup of vanilla ice cream

 

Since I had a pretty busy day, I actually forgot to add the ginger to the recipe. (Good thing I'm not getting paid for this) If I made this again, I probably would remove the orange zest and reduce the amount of Tawny Port. It may have been a little too sweet for my taste buds.