Strawberry Rhubarb Crisp

hahabogus said:

Being virginal in the rhubarb-strawberry arena, can anyone
tell me if this recipe is OK? Can I add a touch of vanilla
to it for better effect?

I'd put any vanilla in the crumb topping, something I do
with my straw-rubarb cobbler. However, i've never cooked
with G.M liquer and those that have should comment on the
yea or nay. I just vote from the crumb topping. blacksalt

I have made something similar to this a few days ago. ( I have a new-found
love for rhubarb.) I'm guessing that you could leave out the vanilla, since
you have the wonderful orangey-ness of the Grand Marnier, plus the nice
essence of the almond extract. All things considered, do indeed try the
vanilla, since you might end up with an even grander result.
"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Being virginal in the rhubarb-strawberry arena, can anyone
tell me if this recipe is OK? Can I add a touch of vanilla
to it for better effect?

Strawberry Rhubarb Crisp

4 cups chopped fresh rhubarb 5 cups strawberries,
hulled, rinsed, sliced 1 cup granulated sugar 1
tablespoon grated orange rind 2 tablespoons
cornstarch
1/3 cup Grand Marnier liqueur

Crumb Topping
3/4 cup (6 ounces) sweet butter, cut into pieces 2
cups unbleached all purpose flour 1 cup old-
fashioned rolled oats
3/4 cup slivered almonds or other chopped nuts Pinch
salt 1 large egg, slightly beaten

Garnish 2 cups heavy whipping cream 1 to 2 tbsp.
confectioners' sugar
1/2 to 1 teaspoon almond extract

Preheat oven to 350°. Lightly butter the bottom of a large
(4-quart)

baking

Quoted message said:

dish. A 15x10x2-inch pan will hold 4 quarts, or use two
smaller pans, such as 11x7x2-inch or 9-inch square.

In a large bowl, toss the rhubarb and strawberries with
the granulated sugar and orange zest. In a small bowl,
dissolve the cornstarch in the liqueur and toss with he
rhubarb mixture until well coated. Spoon the mixture into
the prepared dish and set aside.

In a medium-sized mixing bowl, combine the butter, flour,
oats, brown sugar, and cinnamon with a pastry blender
until crumbly. Stir in the nuts and salt, then stir in the
egg with a fork until well blended. Spread the mixture
evenly over the rhubarb mixture and bake for 45 minutes,
or until nicely browned and bubbly. Remove from oven and
keep warm while making whipped cream.

In a medium size bowl, whip the cream with the
confectioners sugar until soft peaks form. Whip in the
almond extract. Cut the warm crisps into squares and serve
topped with generous dollops of the whipped cream.
Strawberry Rhubarb Crisp serves 8 to 10. Shared by Janet

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"hahabogus" wrote in message > Being virginal in the rhubarb-
strawberry arena, can anyone tell me if this

Quoted message said:

recipe is OK? Can I add a touch of vanilla to it for
better effect?

Strawberry Rhubarb Crisp

<snipped and saved>

This sounds great. It's a keeper for me. Personally, I
wouldn't add the vanilla. You've already got almond
flavoring, the Grand Marnier and the orange zest.
Incidentally, did you see the recipe I posted for you a few
days ago, for pineapple cheesecake?

Today, we picked our very first tomatoes of the season -
three cheers!

Dora

Dora

"hahabogus" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Being virginal in the rhubarb-strawberry arena, can anyone
tell me if this recipe is OK? Can I add a touch of vanilla
to it for better effect?

Strawberry Rhubarb Crisp

4 cups chopped fresh rhubarb 5 cups strawberries,
hulled, rinsed, sliced 1 cup granulated sugar 1
tablespoon grated orange rind 2 tablespoons
cornstarch
1/3 cup Grand Marnier liqueur

Crumb Topping
3/4 cup (6 ounces) sweet butter, cut into pieces 2
cups unbleached all purpose flour 1 cup old-
fashioned rolled oats
3/4 cup slivered almonds or other chopped nuts Pinch
salt 1 large egg, slightly beaten

Garnish 2 cups heavy whipping cream 1 to 2 tbsp.
confectioners' sugar
1/2 to 1 teaspoon almond extract

Preheat oven to 350°. Lightly butter the bottom of a large
(4-quart)

baking

Quoted message said:

dish. A 15x10x2-inch pan will hold 4 quarts, or use two
smaller pans, such as 11x7x2-inch or 9-inch square.

In a large bowl, toss the rhubarb and strawberries with
the granulated sugar and orange zest. In a small bowl,
dissolve the cornstarch in the liqueur and toss with he
rhubarb mixture until well coated. Spoon the mixture into
the prepared dish and set aside.

In a medium-sized mixing bowl, combine the butter, flour,
oats, brown sugar, and cinnamon with a pastry blender
until crumbly. Stir in the nuts and salt, then stir in the
egg with a fork until well blended. Spread the mixture
evenly over the rhubarb mixture and bake for 45 minutes,
or until nicely browned and bubbly. Remove from oven and
keep warm while making whipped cream.

In a medium size bowl, whip the cream with the
confectioners sugar until soft peaks form. Whip in the
almond extract. Cut the warm crisps into squares and serve
topped with generous dollops of the whipped cream.
Strawberry Rhubarb Crisp serves 8 to 10. Shared by Janet

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

The only thing I would change would be vanilla ice cream in
place of the whipped topping. Otherwise it looks wonderful!

Suzan

hahabogus <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Being virginal in the rhubarb-strawberry arena, can anyone
tell me if this recipe is OK? Can I add a touch of vanilla
to it for better effect?

Strawberry Rhubarb Crisp

4 cups chopped fresh rhubarb 5 cups strawberries,
hulled, rinsed, sliced 1 cup granulated sugar 1
tablespoon grated orange rind 2 tablespoons
cornstarch
1/3 cup Grand Marnier liqueur

Crumb Topping
3/4 cup (6 ounces) sweet butter, cut into pieces 2
cups unbleached all purpose flour 1 cup old-
fashioned rolled oats
3/4 cup slivered almonds or other chopped nuts Pinch
salt 1 large egg, slightly beaten

**** * 1/4 tsp cinnamon ****

Quoted message said:

Garnish 2 cups heavy whipping cream 1 to 2 tbsp.
confectioners' sugar
1/2 to 1 teaspoon almond extract

Preheat oven to 350°. Lightly butter the bottom of a large
(4-quart) baking dish. A 15x10x2-inch pan will hold 4
quarts, or use two smaller pans, such as 11x7x2-inch or
9-inch square.

In a large bowl, toss the rhubarb and strawberries with
the granulated sugar and orange zest. In a small bowl,
dissolve the cornstarch in the liqueur and toss with he
rhubarb mixture until well coated. Spoon the mixture into
the prepared dish and set aside.

In a medium-sized mixing bowl, combine the butter, flour,
oats, brown sugar, and cinnamon with a pastry blender
until crumbly. Stir in the nuts and salt, then stir in the
egg with a fork until well blended. Spread the mixture
evenly over the rhubarb mixture and bake for 45 minutes,
or until nicely browned and bubbly. Remove from oven and
keep warm while making whipped cream.

In a medium size bowl, whip the cream with the
confectioners sugar until soft peaks form. Whip in the
almond extract. Cut the warm crisps into squares and serve
topped with generous dollops of the whipped cream.
Strawberry Rhubarb Crisp serves 8 to 10. Shared by Janet

So I made this today (sans Vanilla). It is in the oven as I
post. Note the Topping makes way too much. Other than that
it goes together fast and easy.

Oh! In the original post the 1/4 tsp cinnamon (in the
topping section) went astray. So please if you copied to
try the recipe replace your copy with the corrected
version (above).

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"limey" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Incidentally, did you see the recipe I posted for you a
few days ago, for pineapple cheesecake?

Yes a very loverly recipe, thank you...Didn't I thank you
earlier??? I'm a bad, bad boy. (you may spank me...) 🙂

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

kalanamak said:

hahabogus said:

Being virginal in the rhubarb-strawberry arena, can
anyone tell me if this recipe is OK? Can I add a touch
of vanilla to it for better effect?

I'd put any vanilla in the crumb topping, something I do
with my straw-rubarb cobbler. However, i've never cooked
with G.M liquer and those that have should comment on the
yea or nay. I just vote from the crumb topping. blacksalt

While the addition of Grand Marnier can only be GOOD, IMO...
I think 1/3 cup is over doing it. I'd limit it to a couple
of tablespoons and drink the rest with my dessert.
<s>

Practice safe eating - always use condiments

"hahabogus" wrote in message

Quoted message said:

So I made this today (sans Vanilla). It is in the oven as
I post. Note the Topping makes way too much. Other than
that it goes together fast and

easy.

Quoted message said:

Oh! In the original post the 1/4 tsp cinnamon (in the
topping section)

went

Quoted message said:

astray. So please if you copied to try the recipe replace
your copy with the corrected version (above).

Please let us know how it tastes. It sounds great. Glad you
left out the vanilla.

Dora

"hahabogus" > wrote in message limey wrote>

Quoted message said:

Quoted message said:

Incidentally, did you see the recipe I posted for you a
few days ago,

for

Quoted message said:

Quoted message said:

pineapple cheesecake?

Yes a very loverly recipe, thank you...Didn't I thank you
earlier??? I'm a bad, bad boy. (you may spank me...) 🙂

Oh, goody!

"limey" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Please let us know how it tastes. It sounds great. Glad
you left out the vanilla.

Dora

It was pretty good (ate 2 pieces). But a tad too orangey for
my likes.... But not too orangey not to make again. Too much
like a restauant dessert and not enough like home cooking.

Next time I'm replacing Grand Marnier with heavy cream
and the orange zest with vanilla. Going for a more
custardy taste.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

"hahabogus" wrote

Quoted message said:

"limey" wrote

Quoted message said:

Please let us know how it tastes. It sounds great. Glad
you left out the vanilla.

Dora

It was pretty good (ate 2 pieces). But a tad too orangey
for my likes.... But not too orangey not to make again.
Too much like a restauant dessert and not enough like home
cooking.

Next time I'm replacing Grand Marnier with heavy cream
and the orange zest with vanilla. Going for a more
custardy taste.

This and other rhubarb recipes are driving me nuts. I tried
for four years to grow rhubarb without success. This year,
we planted eight roots and the rhubarb is flourishing - one
has elephant leaves and thick stems. However, I'm not
supposed to pull it until at least next year or the year
after. I'm going bonkers. Now I hope it survives the hot
summer, as well as the winter.

Dora

limey said:

This and other rhubarb recipes are driving me nuts. I
tried for four years to grow rhubarb without success.
This year, we planted eight roots and the rhubarb is
flourishing - one has elephant leaves and thick stems.
However, I'm not supposed to pull it until at least next
year or the year after. I'm going bonkers. Now I hope it
survives the hot summer, as well as the winter.

Dora

What part of the US are you located? My Grandfather
raised great rubarb in E Michigan (Grand Blanc, which is
next to Flint).

Every time I visited my grandparents during the summer, we
had rhubarb pie as a "company" dessert (yes, they invited
friends over just for dessert, tea & conversation)....
yeah, that was (cough) almost 50 years ago. Have times
changed so much?

Practice safe eating - always use condiments

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

limey said:

This and other rhubarb recipes are driving me nuts. I
tried for four years to grow rhubarb without success.
This year, we planted eight roots and the rhubarb is
flourishing - one has elephant leaves and thick stems.
However, I'm not supposed to pull it until at least next
year or the year after. I'm going bonkers. Now I hope it
survives the hot summer, as well as the winter.

Dora

What part of the US are you located? My Grandfather
raised great rubarb in E Michigan (Grand Blanc, which is
next to Flint).

Every time I visited my grandparents during the summer, we
had rhubarb pie as a "company" dessert (yes, they invited
friends over just for dessert, tea & conversation)....
yeah, that was (cough) almost 50 years ago. Have times
changed so much?

There was always fresh-baked dessert in my grandmother's
house, not just for the family, but for anyone who might
drop in for a visit. No one ever left that house without
having eaten something! During the holidays, especially, my
grandmother always had at least a half dozen pies and an
equal number cakes stashed about. God forbid she should be
caught without something to offer a visitor! Yes, I do
think times have changed a lot. The "good ole days" had
both a lot of good and a lot of "bad", but I sure do miss
the good things.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"sf" wrote in message >

"limey"

Quoted message said:

Quoted message said:

This and other rhubarb recipes are driving me nuts. I
tried for four

years

Quoted message said:

Quoted message said:

to grow rhubarb without success. This year, we planted
eight roots and

the

Quoted message said:

Quoted message said:

rhubarb is flourishing - one has elephant leaves and
thick stems.

However,

Quoted message said:

Quoted message said:

I'm not supposed to pull it until at least next year or
the year after.

I'm

Quoted message said:

Quoted message said:

going bonkers. Now I hope it survives the hot summer,
as well as the winter.

Dora

What part of the US are you located? My Grandfather
raised great rubarb in E Michigan (Grand Blanc, which is
next to Flint).

I'm in Maryland, zone 7. Our hot summers usually mean the
rhubarb turns up its toes. This crop is so healthy I hope it
survives, since I rarely see it in the supermarket. Rhubarb
does best in the more northern states - in Washington, I
gather it grows wild.

Dora

limey said:

Quoted message said:

What part of the US are you located? My Grandfather
raised great rubarb in E Michigan (Grand Blanc, which
is next to Flint).

I'm in Maryland, zone 7. Our hot summers usually mean the
rhubarb turns up its toes. This crop is so healthy I hope
it survives, since I rarely see it in the supermarket.
Rhubarb does best in the more northern states - in
Washington, I gather it grows wild.

I'm completely mystified by the USDA web site for zones (I
prefer using the Sunset Mag. Zones), so I'm not going to
reply with direct correlations... however, I think that
Maryland must have a more temperate than Flint due to the
climatic influence of the Atlantic Ocean & the Gulf Stream.

IMO: if your rhubarb "turns up its toes" in the summertime,
they need more water and/or a canopy of shade cloth
(except I can't imagine shade being an issue, because
grandpa grew his in full sun).

Practice safe eating - always use condiments

"sf" > wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

What part of the US are you located? My Grandfather
raised great rubarb in E Michigan (Grand Blanc, which
is next to Flint).

limey said:

Quoted message said:

I'm in Maryland, zone 7. Our hot summers usually mean
the rhubarb

turns up

Quoted message said:

Quoted message said:

its toes. This crop is so healthy I hope it survives,
since I rarely

see it

Quoted message said:

Quoted message said:

in the supermarket. Rhubarb does best in the more
northern states -

in

Quoted message said:

Quoted message said:

Washington, I gather it grows wild.

Quoted message said:

I'm completely mystified by the USDA web site for zones
(I prefer using the Sunset Mag. Zones), so I'm not going
to reply with direct correlations... however, I think
that Maryland must have a more temperate than Flint due
to the climatic influence of the Atlantic Ocean & the
Gulf Stream.

I'm afraid I don't know the average yearly temperature
swings in Flint. Here in our part of Maryland (on the
Chesapeake Bay, which opens into the Atlantic), it is
usually a low point of about 10 to 15 degrees in the winter,
to a high range of 90 to 100 in the summer. All this week it
has been in the 90s.

Quoted message said:

IMO: if your rhubarb "turns up its toes" in the
summertime, they need more water and/or a canopy of
shade cloth (except I can't imagine shade being an
issue, because grandpa grew his in full sun).

Here, the rhubarb is in semi-shade from all directions as
the day progresses. The peninsula on which I live is
freakishly dry - we can watch the storms and rain clouds
head our way then veer off, so watering is a must. The hose
is always in use during the day (and we're on well water!!).

So, I'm pinning my hopes on this year's crop of healthy
plants, although they're beginning to look stressed (as is
everything).

Have a great Fourth!

Dora