Ingredients Jump to Instructions ↓

  1. 4 cups 584g / 20oz Diced rhubarb

  2. 4 cups 948ml Fresh strawberries - hulled, and Halved if large

  3. 1 cup 198g / 7oz Granulated sugar

  4. 2 teaspoons 10ml Orange zest

  5. 2 tablespoons 30ml Cornstarch

  6. 1/4 cup 59ml Orange liqueur

  7. 10 tablespoons 150ml Cold unsalted butter - cut 1/2" pieces

  8. 1 1/4 cups 78g / 2.8oz All-purpose flour

  9. 1/4 cup 40g / 1.4oz Light brown sugar

  10. 1 Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl, combine the rhubarb, strawberries, 3/4 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 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole. Preheat the oven to 375 degrees. In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 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. This recipe yields 6 servings.


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