Tuesdays with Dorie: Strawberry-Rhubarb Double Crisp
April 12, 2011 at 12:01 am | Posted in cobbler/crisp/shorties, groups, sweet things, tuesdays with dorie | 53 CommentsTags: baking, dessert, fruit
We’re in that weird in-between time of year when there really isn’t any good fruit here. The rhubarb has still not made its long-awaited (for me anyway) appearance at my Greenmarket, and the leftover apples just look like they’ve been banging around in storage for the last few months. This Strawberry-Rhubarb Double Crisp is so tasty that I wanted to make it again this past week before TWD posting, filled with whatever, but I couldn’t find any fruit that really spoke to me. Luckily, I do have a crisp to show you…one that I made at the end of last May, when the rhubarb was still around and the strawberries were red through and through. The combination made for an intensely colored and flavored fruit filling.
If you’d like to know what the heck a “double crisp” is, it’s a crisp with a topping AND a crust…so that makes it double good. In addition to the usual suspects like oats and nuts, this crisp mix has a gingery zip to it, which I king of dug, but if it’s not your thing, simply leave it out.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on NPR’s site) or read Teapots and Cake Stands, as it was Sarah’s pick this week. Don’t forget to check out the TWD Blogroll!
53 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a Reply
Baked Fresh Weekly
Blog at WordPress.com.
Entries and comments feeds.
a whisk and a spoon 
Looks great!
Comment by yummychunklet— April 12, 2011 #
That looks gorgeous! I had to go to five stores to find rhubarb. LOVE this one!
Comment by julessomeone— April 12, 2011 #
Beautiful! I will make it again when my rhubarb is ready. I did love the ginger. Dories recipes have taught me that i really do like ginger. You really can teach an old dog new tricks.
Comment by cindy harris— April 12, 2011 #
This looks divine. You can’t beat strawberry and rhubarb. And in a crisp versus a fussy pie, all the better! I have a rhubarb plant in my yard that is still a long way from “bearing fruit.”
Comment by paddle attachment— April 12, 2011 #
I posted an old crisp link too because I couldn’t find fresh rhubarb. I can’t wait till they are in season!
Comment by Mary— April 12, 2011 #
Wow…looks delicious! Love that this one has a crust…will definitely try this one when the rhubarb is ready!
Comment by Nina— April 12, 2011 #
That is the prettiest crisp – the colors are so vibrant! Loved this one.
Comment by Peggy— April 12, 2011 #
Yummy! Im glad you enjoyed this one too! It was double delicious!!
Comment by Flourchild— April 12, 2011 #
Looks yummy, Steph! I loved this one, too. 🙂
Comment by Jessica of My Baking Heart— April 12, 2011 #
Wow, what beautiful color! Looks delicious!
Comment by Jodie— April 12, 2011 #
I found rhubarb but it was expensive so I went with frozrn. I really loved this crisp because the best part is the topping and you get double!
Comment by Nicole— April 12, 2011 #
Oooh this makes me wish that we had rhubarb!!
Comment by Allison— April 12, 2011 #
Your crisp looks absolutely toothsome with it’s handsome golden crust and ruby red interior.
Comment by Cakelaw— April 12, 2011 #
Gorgeous picture! Sorry you couldn’t find rhubarb this time, but I hope you get it when it comes in season so you can make this again! Thanks for baking and posting along with me 🙂
Comment by Sarah— April 12, 2011 #
Beautiful photo! I can’t wait to make this again when rhubarb is finally in season here.
Comment by Mary— April 12, 2011 #
I went in reverse order in my blogroll this week, so here I am at last with you being the very last entry to read…last but not least as this looks stunning! I liked the double crisp part…one on the top, one on the bottom, may have to do that again soon.
Comment by Kayte— April 13, 2011 #
Beautiful, the colours are so vibrant!
Comment by Valerie— April 13, 2011 #
I love your photo – the fruit is SO bright and crisp! I had a tough time finding fresh rhubarb, and it probably wasn’t the best, but it was delicious in the crisp anyway 🙂
Comment by Tracey— April 13, 2011 #
I was too lazy to look for rhubarb… now after reading your post and oogling your delicious crisp, I must find some rhubarb and make this as Dorie originally intended.
BTW, I loved the spiciness of the ginger in the topping.
Comment by Linda @ A Tender Crumb— April 14, 2011 #
i had a heck of a time finding rhubarb too but i’m so glad i finally tracked some down because i looooved this crisp! yours is beautiful–hope you get a chance to make it again this season!
Comment by rachel— April 16, 2011 #
yum!
Comment by founditonapostednote— April 26, 2011 #
Strawberry rhubarb anything makes me happy. Thanks for the recipe. I think I’ll be making this with my dad this weekend!
Crystal
Comment by CrystalSpins— April 26, 2011 #
i saw the picture and started drooling. i must make this immediately!
Comment by Eva McCane— April 26, 2011 #
Great recipe. That looks amazing. I’m in the South so the strawberries are already in and amazing. Of course the weather has been awful.
Comment by Rufus' Food and Spirits Guide— April 26, 2011 #
Looks yummy! Congrats on FP-ed—————
Kathy
Comment by Kathryn McCullough— April 26, 2011 #
That looks SO good!
Comment by Cap'n Stephel— April 26, 2011 #
Brings back memories of the Strawberry Rhubarb pies my grandmother made us in the summer. Thanks for sharing. Looks great! Love the photo!
Comment by suebthefoodie— April 26, 2011 #
Yummy!
Comment by daisugi— April 26, 2011 #
Thanks. http://calogeromirafoodand.wordpress.com
Comment by Calogero Mira— April 26, 2011 #
A magnificent post keep up the good work hey and congratulation on being Freshly Pressed we are hoping that our blog http://postcardlocker.wordpress.com/ will be Freshly Pressed someday unfortunate (:) we don’t have any good writer ……………yet but someday we hope to Smile yom yom
Comment by postcardlocker— April 26, 2011 #
I’m doing a Homer Simpson drool.
I love rhubarb, and my wife makes a great rhubarb crumble. Strawberry with or without.
On a side note, recently we bought a store “made” rhubarb-strawberry pie. Absolutely awful. It didn’t taste like anything but mush – no flavor. We ate one bite and most of us spit that out.
Homemade rhubarb anything is so much better.
Comment by wadingacross— April 26, 2011 #
My son and I love rhubarb. He is a sour taste fan and it reminds me of home. Someone talked of a strawberry-rhubarb bread pudding and I must find a recipe for that.
Comment by notesfromrumbleycottage— April 26, 2011 #
wow soo delish looking…i made apple crisp when i was in 7th grade..cant wait to make this and bring back those memories!
Comment by eva626— April 26, 2011 #
Looks delicious 🙂
Comment by 30Journeysto30— April 26, 2011 #
That’s got to be one of the most amazing looking photos I have ever seen.
Well done on such an amazing photo – your model was behaving well (hehe!)
I’m now very ready for my dinner!
Comment by myblogject— April 26, 2011 #
This looks delicious! It makes me hungry just looking at it!
Comment by Belinda— April 26, 2011 #
That looks AMAZING!!! I’m definitely going to be making this once the fruit is ripe!
Comment by ournote2self— April 26, 2011 #
Thanks for sharing! I grew up in MN where my mother and grandmother backed strawberry rhubarb crisp every spring. Now I live in Texas, and rhubarb doesn’t grow here. Even when I see it at Whole Foods, no one thinks to prepare it with strawberries in deliciously sweet, tart crisp! Oh nostalgia!!!
Comment by golfharp— April 26, 2011 #
I must say that rhubarb is underutilized.
Comment by ag1212— April 26, 2011 #
Oh, how lovely! Like your pink RSS icon!
Comment by jessiethought— April 26, 2011 #
Funny, but I just did a similar version, gluten-free, but made it with apples and cherries (canned- forgive me, the good fruit isnt available yet!) That’s posted at http://www.autismeats.blogspot.com
I’m going to try your version, and then hybridize…maybe I can grow my own rhubarb this season. Or is it too late to put it in??
Comment by Spectra— April 26, 2011 #
Looks delicious! I’m going to try this one. Beautiful blog, by the way.
Comment by melissascookbook— April 26, 2011 #
That cobbler looks delicious!
Comment by Burnt Fingertips— April 26, 2011 #
looks awesome!!
Comment by Casey— April 26, 2011 #
This look incredible. So tasty! I baked a little last night as well! Visit my blog to see everything I eat! notyouraveragefoodie.wordpress.com
Comment by notyouraveragefoodie— April 27, 2011 #
nice
Comment by asooom— April 27, 2011 #
MMMMM to Freshly Pressed!!! My Mamaw used to make this (not exactly) for me…I loved it. And anything with double crisp is good at my house, we l-o-v-e the crisp! Gonna try this in a few weeks, thanks! AmberLena
Comment by theamberlight— April 27, 2011 #
Yum!! *drools*
Comment by Little Colombia Observationist— April 27, 2011 #
Wow, these look heavenly divine. Thank you so much for sharing. 🙂
please check out the honey cheesecake bars on my blog
http://anubianqueen.wordpress.com/2011/04/26/honey-cheesecake-bar/
Comment by nesha— April 27, 2011 #
Mmm, this is perfect for spring.
Comment by Jennifer— April 28, 2011 #
I think I realized something. Was the title of your post inspired by Tuesdays with Morrie?
Comment by TheEverydayMuser— May 6, 2011 #
Wow! Beautiful color! Love strawberry and rhubarb together, just made a crostata the other night. Delicious duo!
Comment by kleebriggs— May 11, 2011 #
It’s been a cool spring, but the strawberries have finally made it to the farmers market. Am ready to use them to the fullest for the next few weeks – thanks for this recipe.
Comment by Anna— May 30, 2011 #