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Strawberry Rhubarb Ginger Crisp Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 - 6 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 - 6 Servings
$ /Serving

Strawberry Rhubarb Ginger Crisp Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 - 6 Servings
$ /Serving

Ingredients

  • 2 cups large diced rhubarb
  • ice cream, or heavy cream, to serve
  • 2 cups quartered strawberries, stems removed
  • 1 cup sugar
  • 1 tablespoon minced crystallized ginger
  • 1/4 cup all-purpose flour, plus 2 tablespoons
  • 1/4 cup oatmeal
  • 1/4 cup brown sugar
  • 2 tablespoons butter, cold and diced
  • 1/4 teaspoon ground ginger

Preparation

Preheat oven to 350º F.

 

Prepare an 8x8-inch baking dish with non-stick cooking spray and set aside.

In a large mixing bowl, toss together rhubarb, strawberries, sugar, crystalized ginger and 2 tablespoons flour. Pour mixture into the prepared baking dish.

 

Using the same mixing bowl using a pastry blender or two forks, mix together remaining flour, oatmeal, brown sugar butter and ginger until crumbly. Spread crumb mixture over rhubarb mixture and bake until browned and bubbly (approximately 45 minutes). Serve warm with vanilla bean ice cream or heavy cream and garnish with fresh mint leaves.

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Preparation

Preheat oven to 350º F.

 

Prepare an 8x8-inch baking dish with non-stick cooking spray and set aside.

In a large mixing bowl, toss together rhubarb, strawberries, sugar, crystalized ginger and 2 tablespoons flour. Pour mixture into the prepared baking dish.

 

Using the same mixing bowl using a pastry blender or two forks, mix together remaining flour, oatmeal, brown sugar butter and ginger until crumbly. Spread crumb mixture over rhubarb mixture and bake until browned and bubbly (approximately 45 minutes). Serve warm with vanilla bean ice cream or heavy cream and garnish with fresh mint leaves.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product