Cooking with Flaneuse: Rhubarb, Strawberry, and Ginger Crisp

Cooking with Flaneuse: Rhubarb, Strawberry, and Ginger Crisp

The magic of rhubarb and strawberry

In all my years of baking, crisps are one of my most favorite treats to make and enjoy with my family and friends. I find that they are always a crowd pleaser. So, this crisp recipe is one of my very special recipes. Why is it so special? Because it was one of the first recipes I learned to make when we first moved to Germany in the early 2000s. Rhubarb and strawberry season are a big deal in Germany. In addition, there are a bunch of festivals celebrating the two fruits and all their various culinary preparations–baked cakes, jams, and wines feature prominently. This recipe was one of my favorites to make in the late Spring, when rhubarb was stacked sky high in the markets, and baskets of perfect, small, red erbeeren glistened bright scarlet against the steel morning sky. The addition of Young Living Vitality Essential Oils makes it not only a culinary, but also an olfactory pleasure to bake.

 

Ingredients

9″ deep pie dish or 9″x13″ pan

Preheat oven to 375F

Topping

1/2 cup old-fashioned oats
1/2 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup sliced almonds
1 drop Young Living Nutmeg Vitality Essential Oil
1 drop Young Living Ginger Vitality Essential Oil
1 drop Young Living Orange Vitality Essential Oil
Generous pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Rhubarb Strawberry Filling

5 cups 1/2-inch-thick slices fresh rhubarb (from about 2 pounds)
2 cups halved strawberries
3/4 cup sugar
1/3 cup organic orange juice
2 tablespoons all purpose flour
1 1/2 teaspoons grated orange peel
1 drop Young Living Cardamon Vitality Essential Oil
1 drop Young Living Ginger Vitality Essential Oil
1 drop Young Living Nutmeg Vitality Essential Oil
Whipped cream

Preparation

For topping:
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form.

For filling:
Oven should be preheated to 375°F. Butter the pie dish OR the baking dish. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.
Pour rhubarb mixture into the prepared dish or pan. Sprinkle topping evenly over mixture. Bake until topping is golden brown and crisp, and filling is bubbling thickly around edges– about 45 minutes. Serve warm with sweetened whipped cream and enjoy!

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