Strawberry-Rhubarb Brown Sugar Crisp
1 1/2 lbs. rhubarb, cut into 1/3-inch thick slices (about 6 C.)
2 1/2 C. halved strawberries (quartered if large)
1 T. finely grated orange zest
2/3 C. sugar
2 T. dark rum (or water)
3 1/2 t. quick-cooking tapioca
1/4 t. allspice
Topping (recipe follows)
Vanilla ice cream
Put rack in center of oven and preheat to 350°F. Set aside 9-inch, deep-dish pie plate or baking dish on a cookie sheet (to catch juices).
Put rhubarb, strawberries, orange zest, sugar, rum, tapioca and allspice in large mixing bowl. Use hands to toss until well-mixed, then let rest for 15 minutes while preparing topping.
Transfer fruit to reserved pie plate, slightly mounding in center. Surface will be uneven. Use fingers to evenly arrange small clumps of topping over fruit; gently pat in place.
Bake on cookie sheet until top is well-browned and juices bubble, about 50 to 60 minutes. Crisp needs to rest up to 2 hours before serving. Can be made a day ahead and refrigerated.
To serve, crisp should be warm. Reheat in 350°F oven until warm, about 10 to 12 minutes. Serve with vanilla ice cream.
Makes 8 servings.
Topping: Put 1 cup packed light brown sugar, 1 cup flour, 1 teaspoon cinnamon, 1/8 teaspoon salt and 2/3 cup pecans in food processor fitted with metal blade. Pulse on/off to combine. Take 1 stick plus 2 tablespoons softened butter and cut into tablespoon-size pieces, then scatter over mixture. Pulse on/off until mixture starts to clump, about 20 to 25 times.
Picnic Basket From Kim of Kim's Whim