Rhuberry Crisp
Food is a vehicle for beautiful memories, and this recipe is extra special. In the extended Fifield family, rhubarb is particularly beloved, as we all have transplanted a start from our five-generations-strong rhubarb plants. This Rhuberry Crisp comes together quickly, can easily be modified to accommodate major allergens, and is warm and comforting for every family occasion. While we insist on pairing this with Aggie Ice Cream, any high-quality vanilla ice cream will ensure that no morsel goes to waste!
- 3 lbs. fresh rhubarb, cut into 1 inch pieces (about 6 cups)
- 3 Cups Fresh strawberries, sliced thickly, or any combination of berries
- For Berry Crisp - use 3-4 pounds mixed berries without rhubarb
- For Rhubarb Crisp, use four pounds (8 cups) rhubarb without berries.
- 1 Cup granulated sugar
- 1/4 cup Instant Clear Jel (or 1/3 cup all purpose flour or GF flour)
- 1/2 tsp. ground cinnamon
- 1/2 tsp vanilla powder
Topping: - 1/4 pound butter
- 3/4 cup all purpose unbleached flour (for Gluten free, use GF flour)
- 1 c. packed brown sugar
- 3/4 cups rolled regular oats (for Gluten free, use certified GF oats)
- 3/4 cup chopped pecans
- 1-2 tsp cinnamon
- 1 tsp vanilla powder
In a small bowl, combine the granulated sugar, instant clear jel or flour, cinnamon and 1/2 tsp vanilla powder. Whisk to mix well. In a large mixing bowl, combine the rhubarb and berries. Sprinkle the dry mixture over the fruit and mix well. Allow to stand until it begins to macerate and the dry mixture begins to get wet. Pour this mixture into a 9 x 13 shallow baking dish.
Cut the butter into the flour and brown sugar until crumbly. Combine all of the remaining ingredients, mix well, then sprinkle over the fruit. Place in a preheated 375 degree oven and bake 40-45 minutes (should be lightly crispy over the top and fruit should be bubbling. Makes 12-14 servings. Serve slightly warm or room temperature with ice cream.