Tuesday, April 12, 2011

Strawberry Rhubarb Double Crisp



This week’s Tuesdays with Dorie recipe was selected by Sarah of Teapots and Cakestands. She chose Strawberry Rhubarb Double Crisp. I have never baked with rhubarb so I was really looking forward to this. The recipe basically doubles the crisp topping and you add that to the bottom and the top. That’s usually the best part of a crisp so how could you go wrong? You can get the complete recipe on Sarah’s blog and you can also check out the links left by the other Tuesdays with Dorie bakers for this week’s recipe.

Rhubarb is one of those quintessential spring items, but in the Seattle area it’s not yet very springy and I was worried about finding it in the store. Other bakers were also concerned about this and there were some conversations about possible substitutes. I went to the store and was able to find fresh rhubarb but it was really expensive. The store also had frozen rhubarb so I went with that. The package had a very similar recipe on the back so I figured I was on the right track.

I think the thing that made this recipe stand out was the addition of ground and crystallized ginger to the crisp topping. Oh my, that was so good! I need to figure out a way to transform the topping into a cookie it was so good! Mine baked up beautifully and the house smelled so good. You basically make a simple strawberry jam for the filling so my house smelled like strawberry jam. I loved the slight tartness of the rhubarb and the spiciness of the ginger added a lot. Eaten together, I thought that it was a little too sweet, but I think it just might have been me. I really enjoyed my first experience with rhubarb and I can’t wait to try other recipes.

Recipe from Baking from My Home to Yours by Dorie Greenspan, pages 420 and 421

15 comments:

sarahe said...

So glad you branched out and tried something new!! Your crisp looks great--thanks for baking along with me! (btw...i also served your turtle cookies along side this for dinner last night :) )

cindy said...

I loved the addition of ginger. Have never used crystalized ginger, I'm in love! One great dessert.

Peggy said...

This was my first time cooking with it too. We are rhubarb virgins, huh? But my second time to taste rhubarb. I might become a fan. Your crisp is perfect.

Jessica of My Baking Heart said...

I've always been wary of rhubarb, but now I love it. So glad you enjoyed this one! :)

Jessica said...

Yours looks so good! I agree - that topping needs to be converted into cookie format. Yum...

Katrina said...

Mmm, your crispy crumble looks good. Even with my reduced sugar in the strawberry filling, I still think this is sweet--maybe too much sugar in the crisp? BUT, it is good.

Katrina said...

I would think you could just find a good/favorite oatmeal cookie recipe and add ginger (ground and/or crystallized).

Mary said...

Please post for us if you can transform the topping into a cookie.

Jodie said...

Looks great! I loved this one!

Mary said...

Your crisp looks wonderful, and welcome to the rhubarb-lovers club! I warn you, it becomes a bit of a springtime obsession...

Anne said...

Your crisp looks great! I've never tried rhubarb or cooked with it and I really need to now (and based off your recommendation, I'll have to brave the ginger next time!)

jillbert said...

Your crisp looks really delicious! I liked this without the ginger, but I think that would have added a nice twist to it.

Valerie said...

Yay, another rhubarb fan! :D
Well done, the crisp looks delicious!!

Flourchild said...

It's always fun to try new things! Your crisp looks delicious! I loved this recipe!

Kayte said...

Rhubarb is addicting...hard to describe, isn't it? I find that in crisps and pies, the frozen kind is just perfect as well. Nice to have that option always. Yours looks so good in all its bubbly oozing goodness.