Wednesday, May 07, 2014

So many things to do, so few photos - let's eat!

I even thought, as the cornstarch-slicked jewels of rhubarb and strawberry filled the dish, "I should take a photo."

Um, yeah.

Strawberry-Rhubarb Crisp-like Sweet Casserole
(can't be a crisp, topping didn't, well, crisp)

Preheat oven to 350, grease baking dish

Dice 7 cups of rhubarb and strawberries - attempt to keep in the same general size family
Gently fold in:
1/4 cup cornstarch
1 cup brown sugar
2 Tbsp lemon juice
zest of one lemon
1/2 tsp large-grain salt

Let sit while you make the crispy-like topping.
Mix together:
1/2 cup oatmeal
1/3 cup oat bran
1 cup brown sugar
1 cup flour
1 tsp cinnamon* oops, I forgot this
1/2 tsp large-grain salt
**I also added 1/2 cup sliced almonds and some more oatmeal
Add 8 Tbps cold butter, diced small
Cut in butter as though making pie crust - you're done when you can squeeze a handful and the mixture stays together

Pour fruit into baking dish.  Gently cover with topping.

Bake 40-60 minutes until fruit is bubbling (you might want to put a baking sheet under your casserole), topping is crispy, and rhubarb submits willingly to a skewer.

Devoured in less than 5 minutes, piping hot and all.
Is that because the boy was hungry or because it was that good?  Does it matter?