For dessert last Wednesday night, we made a strawberry rhubarb crisp, topped with vanilla ice cream. I’ve had several requests for the recipe, and it is about time for fresh rhubarb! The strawberries and the rhubarb in this recipe can be either fresh or frozen. You can also substitute sliced apples or pears for part of the fruit.
filling adapted from The Smitten Kitchen, Strawberry Rhubarb Pie
For 1 pan using either a 9×13 pyrex dish or a half size disposable pan, 16 servings/pan (In parentheses is the total amount for 15 full size disposable pans, 480 servings):
7 cups diced rhubarb (210 cups)
7 cups sliced strawberries (210 cups)
1 ½ cups sugar (45 cups)
½ cup brown sugar (15 cups)
2 TBSP lemon juice (3 ¾ cups)
½ cup quick cooking tapioca (15 cups)
4 TBSP unsalted butter, cut into small pieces
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in buttered disposable pan. Dot with bits of unsalted butter. Bake at 350* for 30 minutes, then add topping and bake for another 20-30 minutes or until browned.
Topping recipe adapted from The Barefoot Contessa, Apple Crisp
For one 9×13 pyrex dish, or 1 half size disposable pan (In parentheses is the total for 15 full size disposable pans)
2 ¼ cups flour (31 ½ cups)
1 ¼ cup granulated sugar (17 ½ cups)
1 ¼ cup light brown sugar, packed (17 ½ cups)
¾ teaspoon salt (10 ½ tsp)
1 ½ cups oatmeal (21 cups)
¾ pound cold unsalted butter, diced (10 ½ #)
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.