Yields: 0


5-13-07 good, top could have been crispier

(Recipe courtesy Emeril Lagasse, Food of Love Productions, 2006)

Yield: 6 servings


4 cups diced rhubarb
4 cups fresh strawberries, hulled, and halved, if large
1 cup granulated sugar
2 teaspoons orange zest
2 tablespoons cornstarch
+ cup orange liqueur (recommended: Grand Marnier or Cointreau)
10 tablespoons cold unsalted butter, cut into +-inch pieces
1+ cups all-purpose flour
+ cup light brown sugar
Pinch salt


In a large bowl, combine the rhubarb, strawberries, three-fourths cup
of the granulated sugar, orange zest, cornstarch, and orange liqueur,
and toss to thoroughly combine. Grease a 9-by-13-inch casserole or
baking dish with one tablespoon of the butter and transfer the fruit
mixture to the prepared casserole. Preheat the oven to 375 degrees
Fahrenheit. In a mixing bowl, combine the remaining nine tablespoons
of butter, flour, remaining one-fourth cup of granulated sugar, the
brown sugar, and salt, and cut together until the mixture resembles
coarse crumbs. Sprinkle the topping evenly over the fruit and bake
until the topping is golden brown and crispy, and fruit is bubbly in
places, about 45 minutes. Cool briefly and serve warm, with a dollop
of whipped cream, ice cream, or creme fraiche, if desired.


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