Recipe: Strawberry-rhubarb crisp - | WBTV Charlotte

Recipe: Strawberry-rhubarb crisp


Chef Bruce Moffett, Barrington's Restaurant, Charlotte

Strawberry Rhubarb Crisp


1 qt strawberries stemmed and quartered
4 stalks rhubarb, cut into 1/2 lengths

½ cup sugar

¼ cup cornstartch

½ cup port wine

¼ cup balsamic

1 tsp salt


1-¼ cups flour

½ cup rolled oats

½ cup crumbled gingersnaps

1 cup of light brown sugar

¾ cup butter

1 tsp vanilla extract

A pinch of salt

2 Tbsp water


Combine all ingredients in a bowl and stir until everything in incorporated. Spoon filling and juice into shallow dish.


Combine the flour, oats, gingersnaps and brown sugar in a processor and pulse.  Add butter, vanilla and salt and pulse. The mixture should look crumbly. Add the water until the mixture starts to come together. Sprinkle over the top of the fruit.

Bake at 350 degrees for 30 minutes or until golden brown. Enjoy!

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