Strawberry Rhubarb Crisp

Apples often steal the crisp scene in the fall. But berry crisps as just as good and make for a quick, but impressive summer dessert any evening. And that’s especially true with this technique. Like the other strawberry and rhubarb recipes this week, I give you another cheat recipe. If you’ve already made your batch of compote earlier this week, you’re already good to go. In fact, this is a double cheat recipe, though no one is going to know the difference.

Since you already have your compote, that drastically reduces the cook time here and that’s the first cheat. Even if you need to make the compote when you go to make the crisp, it’s still going to take less time in the long run – so either way you’re beating the traditional crisp system. And, with a big batch of the compote, you know there is also this idea and this one to put it to good use.

The second big thing here, is that you use granola for your crisp’s topping. Yup, that’s right. And no one will know the difference. If you think about it, granola is very similar to the topping of a crisp, so why not take advantage of that fact?Of course, use a high quality (or homemade) variety that you enjoy. This isn’t supposed to be an inferior crisp imitation by any means, just a quicker approach to an equally good end product.

Strawberry Rhubarb Crisp

Prep Time: 20 minutes

Total Time: 30 minutes

Serving Size: 6

Try this granola cheat method with any kind of crisp.

Ingredients

Instructions

  1. Pre-heat the broiler to low.
  2. Make the compote, if you haven’t already.
  3. Spread the compote into the bottom of a 9×13 baking dish.
  4. Cover with the granola.
  5. Put under the broiler for about 10 minutes until the granola starts to turn slightly brown and aromatic.
  6. Let cool 5 minutes before serving.

Strawberry Rhubarb Frozen Yogurt

If I had to pick just one of my slightly unhealthy food weaknesses to share with you, it would be ice cream.

I blame my grandfather. His freezer is stocked with at least two quarts of the stuff at all times. As a kid, I knew a cone would usually be involved in every visit. Though, unlike my grandfather, I enjoy actually all kinds of flavors – not just chocolate. And at some point, I convinced myself if I sometimes opted for frozen yogurt instead, it would actually be a healthy choice.

 In some cases perhaps that’s true. But much of the frozen yogurt in stores is still loaded with sugar, unfortunately. Even worse, most times it’s not even actually sugar, but high fructose corn syrup. Or, there are just a ton of undecipherable ingredients listed on the package, as is the case with most processed food. Try finding an ice cream or frozen yogurt made up of just the ingredients you’d expect (or want) to find. Good luck, because there are very few.

When summer comes, I’m much more apt to make my own. With fresh produce, it’s fun to make interesting combinations. One of my favorite is steeping mint leaves in my yogurt or cream then adding in chocolate. And more importantly, I know exactly what I’m eating.

When I moved out of my parents’ house I took with me this ice cream maker someone had gifted our family years ago. It remained largely unused but I insisted on saving it anyway. I really don’t like collecting appliances with just one use, but this one is the exception. I see them at yard sales all the time for a few bucks.

On the other hand, it’s not too difficult to make your own frozen confection without one. Pastry chef and cookbook author David Lebovitz outlines a stir and freeze method here and The Kitchn has additional idea here. It’s really pretty accessible. Just takes a bit of stirring or creativity.

This simple mix of yogurt and sweetener can be the frozen base for any combination of ingredients. Here, I fold in the strawberry rhubarb compote and it couldn’t be much simpler. Do you have a favorite kind of ice cream or frozen yogurt you like to make? Share your ideas.

 

Strawberry Rhubarb Frozen Yogurt

Prep Time: 30 minutes

Yield: 2 pints/1 quart

Use this sweetened yogurt base for your favorite frozen combinations.

Ingredients

  • 1 quart yogurt (keep in mind that the variety, fat content and style, such as Greek, will impact the end flavor. In other words, use what you already enjoy)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 batch of strawberry rhubarb compote

Instructions

  1. Make the strawberry rhubarb compote and let cool.
  2. Drain off some of the liquid from the compote and save for another use.
  3. In a bowl, combine the yogurt, sugar and honey. You can use more, less, or other sweeteners altogether if you’d like.
  4. Add the yogurt to the frozen drum of your maker – if using a maker – and let run for about 20-25 minutes, until thick. If not using, you might want to add the compote in at this point depending on the directions of your preferred method.
  5. When the yogurt is thickened, fold in the compote.
  6. Let freeze for as long as you like. If you want a soft serve and are going to be eating right away, you probably don’t need to freeze at all. For a harder consistency, transfer to a storage container and let freeze for at least an hour.

Notes

When storing homemade ice cream, it’s important to cover the top with plastic wrap in order to keep fresh – even when storing in a sealed container.