Gingered Strawberry Rhubarb Crisp

Lynn at Happier than a Pig in Mud is having a chef's challenge - and this month the chef is Paula Deen. So I perused her website, but it didn't take me long to find this recipe . I knew immediately that it would be the one for me. Around here, we are big fans of rhubarb, in pie, cheesecake, muffins and ice cream. And we are big fans of fruit crisp. So I knew this would be a winner, even before I made it!

Now I've never made a Paula Deen recipe before, but I know of her reputation. So I was quite shocked to read the recipe and see it called for a measley TWO tablespoons of butter. I thought it surely must be a misprint! But it's enough!

What really makes this a standout dessert is the crystallized ginger mixed in with the fruit. It's a perfect companion to the tart rhubarb, sweet strawberries and crunchy topping. And it adds a surprising flavor that really accentuates the fruity flavors. I'm so glad I made this, and I hope you will make it, too!

Start by combining the chopped strawberries



rhubarb,



cornstarch, sugar,



and crystallized ginger



in a mixing bowl and stir well to combine. Pour the fruit mixture in a 8 inch baking dish.

For the topping, combine the brown sugar, flour, ginger and cubes of butter in a small food processor



and pulse until the butter is incorporated. Then stir in the oatmeal.

(If you don't have one, don't worry - combine the brown sugar, flour, oatmeal and ginger in a mixing bowl and just use a pastry blender or your fingers to incorporate the butter!)

Sprinkle the topping over the fruit in the baking dish,



then bake for 35-40 minutes or until topping is golden and fruit is bubbly.



Let cool slightly, then serve warm with vanilla ice cream.

(Luckily, I have a whole rhubarb stash in my freezer, so this delightful crisp will be making frequent appearances after dinner this summer!)

One year ago: Sweet Potato Fries
Two years ago: Apple Slaw

Get more recipe inspiration at Mouthwatering Mondays, Mangia Mondays, Make a Food "e" Friend Monday.

Gingered Strawberry Rhubarb Crisp

2 cups large diced rhubarb
2 cups chopped strawberries
1 cup sugar
1 Tbsp. minced crystallized ginger
1 Tbsp. cornstarch
1/4 cup flour
1/4 cup oatmeal
1/4 cup Bbrown sugar
2 Tbsp. cold butter, diced
1/4 teaspoon ground ginger

In a large mixing bowl, toss together rhubarb, strawberries, sugar, corntarch and crystallized ginger. Pour mixture into an 8 inch square baking dish.

Using the same mixing bowl, mix together the flour, oatmeal, brown sugar butter and ginger until crumbly. (Alternately, use a food processor to combine.) Spread crumb mixture over rhubarb mixture and bake at 350 for 35-40 minutes or until browned and bubbly. Serve warm with vanilla ice cream. Serves 6.