Stop everything you’re doing. I mean it. I know you’re all in a panic because Lost is ending tonight, which means you’re going to need something sweet and satisfying to take your mind off of things once the credits roll, so listen up. Get your butt in gear, and find yourself some strawberries, a quart or so will do. Got ‘em? Ok great. Now find yourself a few sticks of rhubarb (you know, that tasty springtime stuff that sorta looks like pink celery but you’re not sure if it’s a fruit, or a veg, or some strange alien flogging stick). You’ll need about 1/2 - 3/4 lb, you can guess, it’s ok.
Come back to me when you’ve collected your produce.
Make this now. This crisp is so terribly easy to make and in my opinion one of the truest culinary signs that warm weather is here to stay. Do I sound obsessed? Maybe a little. Do the six incarnations of the dessert that have filled our kitchen with the most wonderful smells the past couple of weeks make you think that?
Strawberry Rhubarb Crisp
with Marcona Almonds and Marsala Cream
Adapted from Bon Appétit | May 2010
3/4 c all purpose flour
2/3 c plus 1/2 c sugar
large pinch of salt
6 tbsp chilled unsalted butter, cut into 1/2-inch cubes
1/2 c old-fashioned oats
1/2 c marcona almonds, toasted, coarsely chopped
(almonds or hazlenuts work nice too)
1 vanilla bean, split lengthwise, seeds removed
1 qt container (give or take) strawberries, hulled & halved
3/4 lb (again, give or take) rhubarb, ends trimmed,
stalks cut into 1/2-inch pieces
Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts.
Preheat oven to 375°F. Butter 9 x 9 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with marsala whipped cream.
Marsala Whipped Cream
2/3 c heavy whipping cream
2 tbsp superfine sugar
1 tbsp sweet marsala wine
Combine all ingredients in a high-walled bowl. Using a hand mixer with a whisk attachment, beat on medium-high speed until thick peaks take shape.