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