• 1/15 Strawb'ry I scream 4

    From Dave Drum@1:3634/12 to All on Fri Jan 13 16:15:00 2023
    National Strawberry Ice Cream Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Strawberry Rhubarb Crisp
    Categories: Desserts, Fruits, Grains, I scream
    Yield: 7 Servings

    MMMMM--------------------------TOPPING-------------------------------
    1 1/2 c (190 g) rolled oats
    1 c (140 g) A-P flour
    1/2 c (110 g) packed dark brown
    - sugar
    1/2 c (100 g) white granulated
    - sugar
    1/2 ts Ground cinnamon
    1/4 ts Kosher salt
    12 tb (175 g) unsalted butter;
    - melted, cooled

    MMMMM--------------------------FILLING-------------------------------
    4 c (620 g) strawberries, stem'd
    - hulled, halved if large
    3/4 c (250 g) white granulated
    - sugar; divided
    1 tb Chopped candied ginger
    2 tb Cornstarch
    Zest from 1 medium orange
    4 c (500 g) sliced rhubarb in 1"
    - chunk)

    Set the oven @ 350ºF/175ºC.

    MAKE THE TOPPING: Combine the oats, flour, both sugars,
    cinnamon, and salt in a medium-sized bowl. Mix with a
    balloon whisk until consistent in color and all the
    ingredients are evenly distributed. Use your fingers to
    break up any chunks of brown sugar.

    Drizzle the melted butter over the dry ingredients,
    tossing with a fork until the topping starts to clump
    together and the dry ingredients are moist. Place the
    bowl in the refrigerator to chill while you prepare the
    fruit.

    MACERATE THE STRAWBERRIES: Combine the strawberries, 1/2
    cup of the sugar, candied ginger, cornstarch and orange
    zest in a large bowl, tossing to make sure the
    strawberries are coated with the dry ingredients. Set
    aside.

    COOK THE RHUBARB: Spray a 10" cast iron skillet with
    cooking oil, and add the rhubarb and the remaining 1/4
    cup of sugar. Cook over medium-high heat, stirring
    constantly, for 5 to 7 minutes, or until the sugar has
    dissolved and the rhubarb juice starts to thicken. You
    want to cook off some of the liquid, but you don’t want
    the rhubarb to get mushy or break down.

    ADD THE STRAWBERRIES AND BAKE: Add the strawberry
    mixture to the hot pan with the rhubarb, covering the
    rhubarb evenly. Bake in the oven for 30 to 35 minutes.

    ADD THE TOPPING AND CONTINUE BAKING: Take the pan out of
    the oven and sprinkle the crisp topping over the fruit
    filling. Return to the oven for an additional 15 to 20
    minutes, or until the top of the crisp is golden brown
    and the fruit filling is bubbling hot.

    COOL AND SERVE: Let the crisp cool at least 15 to 20
    minutes before serving, to allow the filling to thicken
    a bit. Serve with your favorite vanilla ice cream.

    This crisp is best eaten the same day but you can store
    it in the fridge after it has completely cooled, covered
    with plastic wrap, for up to 2 days (the crisp topping
    will soften, but still be delicious). Warm in a
    350ºF/175ºV oven for 10 to 15 minutes before serving.

    By Irvin Lin

    Yield: 6 to 8 servings

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "The first duty of a revolutionary is to get away with it." - Abbie Hoffman --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)