Strawberry rhubarb almond crisp is wonderful summer dessert. This takes little to no effort to put together which is great for last minute dinner parties. If you have friends coming over last minute, this is the dessert to make.
The great thing about this recipe is that you can use fresh or frozen rhubarb. It is only takes a handful of ingredients so lets get started.
- 1 cup old fashioned oats (not instant)
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup almond paste
- 1 stick (8 tablespoons) softened butter
- 4 cups of fresh or frozen, sliced
- 4 cups of fresh or frozen rhubarb, 1/4″ diced
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 3/4 teaspoon ground ginger
- measuring cup
- measuring spoon
- large mixing bowl
- wooden spoon
- 9″ x 13″ baking dish or similar size, slightly greased
- pastry blender or food processor
- Preheat oven to 400 degrees. Set rack in the center of the oven.
- Using a grater, grate almond paste into a large mixing bowl.
- Add oats, brown sugar, flour, cinnamon and salt into the large bowl. Mix well with a wooden spoon.
- Add soften sliced butter into the bowl.
- Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
- Clean both the strawberries and rhubarb.
- Dice both strawberries and rhubarb and remove the ends. It does not have to be perfectly sliced since we will be baking it shortly. (You could substitute the strawberries with apple instead which is soooo good.)
- In a large bowl combine strawberries, rhubarb, sugar, flour, salt, ginger and lemon zest. Mix well. The sugar will help sweeten the rhubarb juices. The flour will help thicken the juices.
Assembling the ingredients
- Pour and spread the strawberry rhubarb mixture into baking dish.
- Spread crisp topping over entire surface.
- Bake until fruit is bubbly and the top is a beautiful golden brown, approximately 30 to 40 minutes. That is it and so easy to make.
- Loosely cover top with foil if browning too quickly.
Delicious served warm or cold. But let it cool for at least 10 minutes if you want to eat it shortly after baking. Otherwise, if you try to eat it earlier, you might burn your mouth.
When ready, if you scoop out from the pan, you can see the lovely thick juices. You might still seem some steam.
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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