Tart rhubarb is a natural
with sweet strawberries. Here they're combined in a classic American
dessert with toasted hazelnuts added to the sweet and crunchy
topping.
Rhubarb-Strawberry
and Hazelnut Crisp
Filling:
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground mace
1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch pieces
8 ounces strawberries, hulled and sliced 1/2-inch thick
1 teaspoon vanilla extract
Topping:
1 cup all-purpose flour
1/3 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, chilled and cut small cubes
1/2 cup chopped hazelnuts, toasted
Preheat oven to 375°F
(190°C).
To Make Filling: In a large bowl, combine sugar,
brown sugar, flour, cinnamon, nutmeg and mace. Add rhubarb, strawberries
and vanilla to bowl and fold gently until mixture is thoroughly
combined. Transfer to a 9-inch square baking pan.
To Make Topping: Combine flour, brown sugar, sugar
and cinnamon; use fingers to break up any lumps in brown sugar.
Cut in butter with a pastry blender until mixture resembles small
peas. Gently fold in hazelnuts.
Sprinkle topping evenly
over filling.
Bake for 40 to 50 minutes,
or until filling is bubbly and topping is golden brown. Serve
warm or at room temperature.
