I do a lot more cooking than baking. I just don’t take the time to bake enough to really get great at it. I have so many friends that are phenomenal bakers that they even bless me with cakes on my birthday. It is sad how much of the cakes I can eat by myself! I can handle a crisp though! What really sets this crisp apart from others I have made is the orange zest and the Grand Marnier……yum. Enjoy! If you make it let me know how it turns out.
4 cups diced rhubarb
4 cups fresh strawberries, hulled, and halved, if large
1 cup granulated sugar
2 teaspoons orange zest
2 tablespoons cornstarch
¼ cup Grand Marnier
10 tablespoons cold unsalted butter, cut into ½-inch pieces
1¼ cups all-purpose flour
¼ cup light brown sugar
In a large bowl, combine the rhubarb, strawberries, three-fourths cup of the granulated sugar, orange zest, cornstarch, and Grand Marnier and toss to thoroughly combine. Grease a 9-by-13-inch casserole or baking dish with one tablespoon of the butter and transfer the fruit mixture to the prepared casserole. Preheat the oven to 375 degrees Fahrenheit. In a mixing bowl, combine the remaining nine tablespoons of butter, flour, remaining one-fourth 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.
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