Rhubarb-Strawberry Crisp

Recipe Ingredients

4 cups	584g / 20oz	Diced rhubarb
4 cups	948ml	Fresh strawberries - hulled, and
		Halved if large
1 cup	198g / 7oz	Granulated sugar
2 teaspoons	10ml	Orange zest
2 tablespoons	30ml	Cornstarch
1/4 cup	59ml	Orange liqueur
		= (Grand Marnier or Cointreau recommended)
10 tablespoons	150ml	Cold unsalted butter - cut 1/2" pieces
1 1/4 cups	78g / 2.8oz	All-purpose flour
1/4 cup	40g / 1.4oz	Light brown sugar
1		Salt

Recipe Instructions

In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9- by 13-inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole.

Preheat the oven to 375 degrees.

In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.

Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E11) - from the TV FOOD NETWORK

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