Source: Simply in Season
Date tried:October 26, 2017
Yield: 12 servings
Time needed: 40-50 minutes
A fruit crisp is always a favourite dessert. I made the strawberry version today, as I had both rhubarb and strawberries in the freezer, , but I must try the sorrel version next spring when fresh sorrel is available.
Rhubarb Sorrel (or Strawberry) Crisp
4 cups/1 L rhubarb, finely chopped
2 cups/500 ml sorrel (or strawberries, sliced)
1 cup/250 ml sugar
1 Tbsp. orange peel, grated
1 tsp. vanilla
1/4 cup/60 ml water
3 Tbsp cornstarch
1 1/2 cups/375 ml flour (may substitute part oat bran)
1 1/2 cups/375 ml rolled oats
3/4 cup/175 ml brown sugar
3/4 cup/175 ml butter
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup/125 ml walnuts or other nuts, chopped (optional)
Combine rhubarb, sorrel or strawberries, sugar, orange peel and vanilla in a large saucepan.
Bring to a boil over medium-high heat.
Reduce heat to medium and cook 4 minutes, stirring frequently.
Combine cornstarch and water.
Add to rhubarb mixture and cook until thick, stirring constantly (about 1-2 minutes).
Preheat oven to 350oF/180oC.
In a large bowl, mix all the dry ingredients and cut in butter until the whole mix is quite crumbly.
Grease a 9” x 13”/3.5L baking pan and press half of the crumb mixture into the bottom spreading evenly.
Pour rhubarb mixture on top of pressed crumb layer.
Sprinkle remaining crumb mixture on top.
Bake for 30-40 minutes.
When cool, cut into squares.