Strawberry Rhubarb Crisp


For the angelica seed streusel

3/4 cup flour

3 tablespoons brown sugar

1/2 teaspoon cinnamon

4 tablespoons unsalted butter diced ½ inch

1/2 cup oats

2 teaspoons angelica seed lightly toasted and finely chopped (optional)

(You can substitute angelica seed with sesame seed)

Pinch of fine sea salt

For the Filling

1 lb. red rhubarb stalks trimmed of leaves and cut into 1" pieces

1/2 lb. strawberries, quartered

1/2 tablespoon lemon juice

2 tablespoons white wine, or water

1 tablespoon milk

1/2 teaspoon vanilla

1/2 cup plus 1/4 cup sugar

2 teaspoons cornstarch

2 tablespoons angelica stem or celery diced 1/4"

For the Streusel Combine the flour, sugar, cinnamon, oats, angelica seed and salt.

Using a pastry blender, cut in the butter.

For the Filling

Toss the rhubarb with 1/2 cup sugar and allow to rest for 1 hour in a warm place.

Preheat your oven to 325, then toss strawberries with 1/4 cup sugar and set aside for 20 minutes.

Put rhubarb into a mixing bowl, discard sugar and any excess liquid, then combine with strawberries, vanilla and cornstarch.

Bake for 15 minutes, or until rhubarb is tender.

Remove from the oven and cool, then place in a strainer to allow juices to drain.

Toss rhubarb-strawberry mixture with the diced angelica, (or celery) then divide evenly between 6 four ounce ramekins.

Put juice from the rhubarb and strawberries in a small sauce pan then add milk, lemon and wine.

Cook, whisking occasionally for a few minutes until just thickened.

Evenly divide the thickened juice between the ramekins, then top each with streusel mixture. (If using angelica allow crisps to rest overnight so the perfume of the angelica can penetrate.)

To serve, bake the crisps at 350 for 10 minutes or until just hot throughout.

Be careful not to overbake or they will become mushy.

Top with vanilla ice cream, serve and enjoy! Enjoy!
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