Это предварительный просмотр рецепта "Strawberry-Rhubarb Crisp with Ginger-Oat Crust".

Рецепт Strawberry-Rhubarb Crisp with Ginger-Oat Crust
by Robyn Savoie

Strawberry-Rhubarb Crisp with Ginger-Oat Crust

Ginger adds a pleasing, spicy dimension to the classic combination of strawberries and rhubarb. This is best served warm with vanilla or strawberry ice cream.

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Подготовка: США American
Приготовление: Порций: 12

Ингредиенты

  • Filling:
  • 1 1/2 Cups Granulated Sugar
  • 3 Tbsp. All Purpose Flour
  • 1 Tbsp. Cornstarch
  • 1/4 Tsp. Salt
  • 4 Cups Fresh Strawberries, Halved; Quartered If Large
  • 4 Cups Fresh Rhubarb, Sliced Diagonally
  • 1 Tbsp. Lemon Juice
  • Topping:
  • 1 Cup Old-Fashioned Rolled Oats (Not Quick Cooking)
  • 1 Cup All Purpose Flour
  • 3/4 Cup Walnuts, Diced
  • 1/2 Cup Packed Light Brown Sugar
  • 1/2 Cup Crystallized Ginger, Diced
  • 1/4 Tsp. Ground Ginger
  • 1/4 Tsp. Salt
  • 1/2 Cup Unsalted Butter, Melted
  • Garnish:
  • Powdered Sugar
  • Vanilla/Strawberry Ice Cream

Инструкции

  1. Heat oven to 375°F.
  2. For Filling: In large bowl, stir together sugar, 3 tablespoons of the flour, cornstarch and 1/4 teaspoon of the salt until blended.
  3. Add strawberries, rhubarb and lemon juice; toss to coat. Place in 13x9-inch glass baking dish.
  4. For Topping: In medium bowl, stir together remaining 1 cup flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger and remaining 1/4 teaspoon salt until combined.
  5. Stir in melted butter until moistened; sprinkle over fruit.
  6. Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm. Sprinkle with powdered sugar right before serving.