Crisp and fruity dessert with Spring strawberries, rhubarb and ice cream.
For my sixth and final offering for #BrunchWeek, I decided to wrap things up and wind things down with dessert. This time of year my thoughts are always on simple and easy strawberry desserts (besides the usual shortcake which I love!)
A couple of our sponsors, Nielsen Massey and Dixie Crystals, were generous enough to send along some product for me to use in making desserts, so I did. And one of the things I love most about this is how simple it is, and that you really can get this made in little over half an hour. Served with a nice scoop of ice cream, it makes the perfect final touch to any special brunch.
I am glad you stopped by this week to see all the brunch recipes this group of bloggers (myself included) have been working on. I was astounded at how many recipes there were! And yet, even now, there are a few more recipes for the day for you to browse so you can finalize your plans for a Mother’s Day brunch or just a nice breakfast on a lazy Saturday.
Don’t forget to sign up for the prize drawings before they close. You can get full info on the prizes HERE and sign up on that page or the bottom of this one by clicking the rafflecopter. Thanks again for your interest in this project and good luck with the drawing!
Strawberry Rhubarb Crisp
- 2 cups chopped rhubarb
- 3 cups chopped strawberries
- 2 teaspoons Nielsen-Massey Orange Extract
- 1 teaspoon Nielsen-Massey vanilla extract
- 3 tablespoon all-purpose flour
- 3 tablespoons Dixie Crystals granulated sugar
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 3/4 cup Dixie Crystals brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter
- 1/4 teaspoon salt
- Preheat oven to 375ºF.
- Place rhubarb and strawberries in a mixing bowl and toss with flavored extracts, then again with the flour and sugar to coat evenly.
- Pour coated fruit into a deep dish pie plate or other suitable baking pan.
- Combine ingredients for crumb topping with a pastry blender or forks until crumbly and the flour is taken up and not powdery.
- Sprinkle topping evenly over the fruit.
- Bake the crisp in the preheated oven for 30-35 minutes or until golden brown on top.
- Serve crisp warm with ice cream, if desired.
From the kitchen of palatablepastime.com
May 7th Recipe Collection
- Iced Caramel Coffee by The Redhead Baker
BrunchWeek Breads, Grains and Pastries:
- Chocolate Muffins by The Texan New Yorker
- Cinnamon Apple Pancakes by Gluten Free Crumbley
- Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle by Rants From My Crazy Kitchen
- Cranberry Orange Muffins by Books n’ Cooks
- Oatmeal Walnut Waffles with Fried Apples by Love & Confections
- Orange Sweet Rolls by Making Miracles
- Raspberry Coffee Cake by Hezzi-D’s Books and Cooks
- Rosemary and Cornmeal Cake by Jane’s Adventures in Dinner
BrunchWeek Fruits, Vegetables and Sides:
- Watermelon Noodle Salad by Forking Up
BrunchWeek Main Dishes:
- Baked Salmon with Citrus Yogurt Sauce by Cindy’s Recipes and Writings
- Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor’s Adventures
- Lemon Cupcakes with Lavender Frosting by A Day in the Life on the Farm
- Salted Coffee Caramel Sauce by Culinary Adventures with Camilla
- Strawberry-Rhubarb Crisp by Palatable Pastime
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
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