Monday, April 11, 2011

TWD - Strawberry Rhubarb Double Crisp

Hostess this week for our TWD group is Sarah of Teapots and Cakestands.  Sarah chose the Strawberry Rhubard Double Crisp.  It is a double crisp because it has sort of a crust.

I had issues with this recipe so I almost didn't make it, but Chandler loves rhubarb so I wanted to try it.  First, I am allergic to oats so the crisp part was going to be a challenge for me.  Second, it is not rhubarb season.  I did manage to find some frozen rhubarb at Publix and it worked really well. 


I have only tasted rhubarb once in my entire life.  It was when we lived in Cleveland, Ohio and we bought a pie from some Amish ladies.  It was a strawberry rhubarb pie and whoever made it had flooded it with sugar.  Waaay too sweet for my tastes so I never pursued anything rhubarb after that experience. This however, turned out nicely and we really liked it.

As I mixed up the filling, I realized my cornstarch was ancient and I tossed it in the garbage.  I decided to substitute flour (3 T. for each 1 T. of cornstarch).  It worked really well to thicken up the strawberry part of the filling.  Dorie said to smash up the berries, and I decided to try my new immersion blender on them so they might have gotten a little more mashed than Dorie had in mind!

Instead of oatmeal, I decided to try a jiffy yellow cake mix to use as the crust and the topping.  I put a little too much for the crust which didn't leave me much for the top of the crisp - so I goofed there.  But all in all, it turned out tasting delicious and that is what matters to us!!

Check out what the other bakers did at TWD.  Apple tart coming next week!

16 comments:

cindy said...

That's what cooking is about, substitutions! I had to change my up a bit too but the end results were yummy.

Jessica of My Baking Heart said...

As long as it was delicious, no worries! I was always wary of rhubarb, too, but now I love it! :)

Rita said...

I know this just has to be good; so anxious to see fresh rhubarb around here. I love your header!
Rita

Jules Someone said...

Yum! Yours looks so good! I can't imagine not eating rhubarb. But then again, I'm strange that way. ;-)

Nicole said...

That looks different but still really good! I like the strawberry rhubarb combination. I had to use frozen rhubarb, too.

Joanne said...

My mother used to make Rhubarb pie all the time. I couldn't STAND the sour taste of rhubarb. Mum never put enough sugar in it for me. Then my sister started making it with strawberries and added more sugar. I fell in LOVE with Strawberry Rhubarb pie. A "double crisp" would be even better!

Mary said...

I can't believe you found frozen rhubarb...I couldn't find it at Stop and Shop and I went two times!

jillbert said...

It sounds and looks great with your changes! I'm dying for rhubarb now!

Mary said...

The fruit mix over cake sounds amazing! I wish we had frozen rhubarb here, but none of the major grocers carry it, sadly. I made a crisp last year using buckwheat flour and almonds for the topping, which was a nice change from oatmeal. That might work for you when rhubarb finally arrives.
:)

Anne said...

Your substitutions sound perfect and I'm glad it was a hit at your house, it looks so great with the whipped cream!

Kayte said...

That looks really wonderful and so pretty! (Oh, and just so you are prepared for tomorrow...I did a rewind as we don't do tuna here at all...ever...I promise to be onboard next time you pick, okay?)

Valerie said...

Great idea to use cake mix!! Even without the oatmeal, your crips looks deliciously rustic. :)

Flourchild said...

Im glad you enjoyed the crisp! It looks really good!

Jessica said...

I think the jiffy substitution actually sounds good - more like a cobbler. And good for you for finding frozen rhubarb - I didn't even think to look!

spike. said...

I like your idea for the oat sub. Glad this changed your thinking on rhubarb

Nancy/n.o.e said...

The strawberry + rhubarb combination was new to me too, and I LOVED it; I'll be whipping this one up again very soon. Yours looks yummy!