There are so many ways to pair the seasonal bounty of rhubarb and strawberries. This stovetop to the oven crisp with a surprize topping ingredient is a easy dessert.
Keyword desssert, rhubarb
Prep Time 20minutes
Cook Time 1hour
Author Cooks Country
10 inch skillet
½cuppanko bread crumbs
3 1/2cupsfresh rhubarbcut into 1/2 inch pieces
2cupsstrawberriesfresh or frozen, cut into pieces
1 ¼cupsbrown sugarpacked
FOR THE TOPPING
Whisk flour, panko, sugar, salt, and cinnamon together in bowl. Add melted butter and stir until no dry spots of flour remain and mixture forms clumps. Refrigerate until ready to use.
FOR THE FILLING:
Adjust oven rack to middle position and heat oven to 375 F. Toss all ingredients in large bowl until thoroughly combined. Transfer to 10-inch ovensafe skillet. Cook over medium-high heat, stirring frequently, until fruit has released enough liquid to be mostly submerged, rhubarb is just beginning to break down, and juices have thickened, about 8 minutes. Remove skillet from heat.
Squeeze topping into large clumps with your hands. Crumble topping into pea-size pieces and sprinkle evenly over the filling. Bake until topping is browned and filling is bubbling around sides of skillet, about 20 minutes.
Let cool for 15 minutes. Serve with vanilla ice cream or cream to cut the sweetness.