Ina Garten's Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network
Ina uses tender rhubarb and fresh strawberries in an old-fashioned crisp!
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Strawberry Rhubarb Crisp
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 6 servings
Ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
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Ina Garten's Strawberry Rhubarb Crisp | Barefoot Contessa | Food Network
Easy Strawberry Pie Recipe
Full blog post with tips:
Ingredients:
1 deep dish frozen pie crust
8 oz (1 package) cream cheese
1/2-3/4 cup powdered sugar
2 tbsp milk
2 lb strawberries, hulled and chopped into quarters
1 cup sugar
1/2 cup cold water
3 tbsp cornstarch
Directions:
Bake pie crust according to package directions and set aside to cool.
Using the whisk attachment on a handheld or standing mixer, whip together cream cheese, 1/2 cup powdered sugar, and milk for at least 3 minutes. Taste and add remaining powdered sugar if desired to achieve a thicker texture.
Add 1/2 cup of the strawberries to a medium-sized saucepan and mash. Add the sugar and cook until sugar begins to dissolve.
In a separate bowl, combine water and corn starch. Add the cornstarch mixture to the sugar/strawberry mixture and cook over medium heat for about ten minutes, or until the mixture thickens and becomes translucent. Remove from heat and add the remaining strawberries, mixing to coat.
Spread the cream cheese mixture in the bottom of the cooled pie crust. Top with the strawberry mixture and spread evenly.
Let sit in fridge for several hours or until cool and set.
Grandmom Price's Rhubarb-Strawberry Pie
How to make rhubarb-strawberry pie.
(or substitute cherry or blueberry filling)
Bonnie’s Hoosier/ Pie Pastry/ Rhubarb Strawberry Pie
Let’s Bake!
Rhubarb Strawberry Crumble Pie
Filling
3 cups rhubarb
2 cups strawberries
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour
1 tablesppon lemon juice
Crumble:
1/2 cup cold buuter or margerine
1/4 cup flour
1/4 cup sugar
1/4 cup quick oats
1/2 teaspoon cinnamon
1- 8” unbaked pie shell
Bake 20 minutes @ 400
Lower heat to 350
Bake additional 35 minutes
Cool for 20 minutes
Enjoy
Laura Bakes a Strawberry Rhubarb Pie
I decided to make a strawberry rhubarb pie for the first time. Hey, if I can do it...you might be able to also.
Strawberry Rhubarb Mini Pies
*Ingredients*
*Recipe*
Preheat the oven to 400 degrees F/200 degrees C.
Put the strawberries, rhubarb, 1/2 a cup (100 grams) of sugar, cinnamon, and lemon juice in a bowl.
Mix to combine everything.
Add 1 tablespoon of flour and mix with a spoon.
Put the remaining flour in a medium bowl.
Add the remaining sugar, baking powder, the butter (both melted and solid), and the cream cheese, then mix.
Flour your work surface and knead the dough, then spread it.
Cut 4 rectangular or round sheets of dough, depending on the baking dishes you’ll use.
Take 4 rectangular small baking dishes (or ramekins) and equally divide the strawberry mixture into them.
Cover each pot with one dough sheet.
Place the small baking dishes in a larger one, then pour water into the last.
Transfer to the oven and bake for 30 minutes.
Remove from the oven and let them cool.
Before serving, sift some powdered sugar on/over them.
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