Recipe by weekend cooker
The cool tang of plain yogurt is good with the fruit flavors of strawberry, and rhubarb in this crisp. A little flour is added to the sweetened fruit to compensate for its juiciness.
Top Review by Annacia
Delicious sweet tart crisp. I made it with fresh cut rhubarb that went into the freezer as soon as it was washed and cut and summer strawberries that I had also frozen. It came out great. I don't own a glass pie plate so went with the lead of other reviewers and used the oven @ 350 but mine took closer to 45 mins to get a golden glow on top and get the juice's bubbling. A wonderful touch of summer in January.
FOR THE FILLING
- 1⁄4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 3⁄4-2 cups sliced trimmed rhubarb (1/2 inch)
- 1 pint strawberry, hulled and halved
- 1 tablespoon finely chopped candied ginger (optional)
FOR THE TOPPING
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup all-purpose flour
- 1⁄2 cup quick-cooking oatmeal (non instant )
- 1⁄4 cup cold unsalted butter, cut into small pieces
- plain yogurt or softly whipped cream
Directions See How It's Made
- Lightly butter a microwave-safe 10-inch glass pie plate.
- In a separate bowl, combine the sugar, and flour until blended.
- Add the rhubarb, strawberries, and candied ginger, if using, and toss to blend.
- Spread in an even layer in the prepared pie plate.
- In a large bowl, combine the brown sugar, flour, and oatmeal.
- Work in the butter with a fork until the mixture formscoarse crumbs.
- Sprinkle the mixture evenly over the fruit.
- Microwave uncovered on high power for 8 minutes.
- Turn the dish 1/2 turn and microwave 8-9 minutes longer, oor until the fruit is thickened and bubbly and the topping is crisp.
- Cool slightly before serving.
- Top each serving with a spoon of yogurt.