Ultimate comfort dessert with a filling of strawberries, rhubarb, ginger, cinnamon and cardmom, and crisp oat topping.
Transitions can be unsettling, and as we move into this spring season I’m feeling completely untethered, arms flapping in the wind. We rent a condo in the mountains where we spend lots of time with my husband’s stepchildren and their families. In the short three years we’ve been there, we’ve created a lot of wonderful memories, and created relationships with all of them that might not otherwise have been possible. Unfortunately our landlord has decided to not rent it out starting July 1, forcing us to find another place, and to decide whether to keep renting or to buy. Looking at new potential homes can be fun when you have time on your side. I love to see what people do with spaces: how the furniture is arranged, the carpet fiber chosen, and the color of the walls. But the fun goes out like the air out of a balloon when you’re on a tight deadline, and you don’t have a great deal of time to spend making trips to the mountains to even see places. And let’s face it, It’s both unnerving and depressing when you see how far your money doesn’t go. So after three long days of seeing tons of places we either liked but couldn’t afford, or couldn’t stand that we could afford, barely, I was in desperate need for some comfort food from my childhood. This strawberry – rhubarb crisp was easy to make, and comforting, like a familiar blanket to warm myself.
Strawberry Rhubarb Crisp with Cardamom
Strawberry - Rhubarb Filling
- 1/2 cup orange juice
- 1 - 2 tablespoons cornstarch, depending on how thick you want the filling to be
- 1 cup fresh rhubarb, cut into 1” pieces
- 1 quart strawberries, quartered
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup agave nectar
- 1 tablespoon minced candied ginger
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup quick cooking oats (not instant)
- 6 tablespoons unsalted butter, sliced into 1/4
- 1/2 teaspoon salt
- 1 tablespoon turbinado sugar
Preheat the oven to 375 degrees F. Whisk the corn starch into the orange juice until dissolved.
Combine all the ingredients for the Strawberry - Rhubarb Filling in a large bowl, and toss well. Let sit while you make the Crisp Topping.
Combine all of the ingredients for the Crisp Topping, except the turbinado sugar, in the bowl of a food processor fitted with a blade. Pulse 10 - 12 times until the butter is the size of small peas. Alternatively you can combine all of the ingredients except the turbinado sugar in a bowl and use a pastry blender to cut the butter into the flour, brown sugar, oat mixture. Either way works great.
Pour the Filling into a baking dish and sprinkle the Crisp Topping evenly over its surface.
Sprinkle the turbinado sugar on top. This gives the topping a nice crunch.
Bake for 35 - 40 minutes, until the crisp topping is lightly browned and the filling is bubbling.
Let cool for 30 minutes before digging in.