This weeks Tuesdays with Dorie was chosen by Sarah of Teapots and Cakestands. She picked Dorie’s Strawberry Rhubarb Double Crisp which is located on pages 420-421 in Baking:From My Home to Yours. Anything strawberry rhubarb reminds me of Mike and his parents because the first time I had a strawberry rhubarb pie was when Mike’s mom (my mother-in-law) made one for dessert. It was very tasty, and I loved it. The first time I tried my hand at making the pie for Mike I didn’t bake it long enough because the rhubarb was still a bit crunchy.
After I had made the pie a few times I knew that I should slice the rhubarb pretty thin just to make sure it cooks in time. For this recipe I was actually worried about the rhubarb not cooking enough since you cook the strawberry mixture first. So I decided to slice the rhubarb up relatively thin and cook it with the strawberry filling just to make sure. It turned out perfectly. I love Dorie’s idea of a double crisp with the crisp topping as a topping and a crust.
This tasted great straight out of the oven, and it when perfectly with a scoop of vanilla ice cream on top. Unfortunately, I made the crisp last week and when it came out of the oven it was already dark outside. I took a few pictures inside, but they just didn’t turn out as good. What I should have done was taken a picture of the crisp with ice cream on top. But once I had it portioned out for myself there was no way that I was going to take the time to get the camera, take it outside, and take a picture. All I wanted was to take they first bite, and it was perfect. The ground ginger and the crystallized ginger have the crisp a nice spiciness which I appreciated.
This is definitely something I will be making again because it was very simple and extremely yummy