Strawberry Rhubarb Sugar Cookie Crisp
April 5th, 2012
With Easter right around the corner, I know that many of you will be hosting the holiday at your home, or bringing a dish to someone else’s home.
I urge you, right now, to volunteer for dessert. And then to make this Strawberry Rhubarb Sugar Cookie Crisp. Everyone will love and worship you for it. I promise.
Tender, sweet and tart strawberries and rhubarb are covered in a sift and flaky blanket of sugar cookie.
I have made oatmeal crisps, pies, shortbread bars, tarts, crumbles and cobblers. But when I was thinking of a new way to prepare these beautiful spring fruits a sheet of sugar cookie goodness sprang to mind.
It did not disappoint. It was gone in a matter of hours. That is saying something for our household.
OK. I will quit babbling. Just make this- please. (obviously would be delicious with whipped cream or vanilla ice cream!)
Strawberry Rhubarb Sugar Cookie Crisp, serves 8
5 cups strawberries, hulled and sliced
3 cups rhubarb, diced
¼ cup sugar
2 Tbs flour
Sugar Cookie Topping
2 ½ cups flour
1 ½ cups powdered sugar
½ tsp salt
¾ cup butter, cut into small pieces
2 egg yolks
2 tsp sugar
Preheat the oven to 325 degrees.
In the bowl of a food processor, combine the flour, sugar and salt and pulse together.
Add the butter and pulse to a fine crumb. Add the yolks and pulse until you have a smooth dough.
Form into a disc and wrap in wax paper. Refrigerate while you prepare the fruit.
When you have cut all of the fruit, combine it together in a 9×13” baking dish.
Toss the fruit with 2 Tbs flour and the ¼ cup sugar.
Pull the dough out of the fridge and using a little powdered sugar or flour, roll out the dough into a roughly 9×13” rectangle while still on the wax paper.
Use the wax paper to turn the dough out onto the top of the fruit.
Sprinkle the top of the dough with the sugar.
Bake the sugar cookie topped dish for 30 minutes, or until just golden around the edges.
Serve hot or at room temperature.
I’m drooling just thinking about making this!
9:52 pm on April 5th, 2012
The title alone got me very excited! Heather, you’ve really outdone yourself.
6:12 am on April 6th, 2012
lol! thanks Catherine!
7:59 am on April 6th, 2012
Thanks Vicki!
7:59 am on April 6th, 2012
This is such a delicious combination – love strawberry rhubarb – think shortbread would send me over the edge!
8:47 am on April 6th, 2012
I make a super easy rhubarb dessert that disappears quickly..this looks so good that I am going to give it a try, too. Thank you for all your recipes Heather, they are always delicious.
8:49 am on April 6th, 2012
How clever, Heather! I’m going to try making this as soon as I can. I’d make it for Easter, but I’ve already promised everyone I’d make the raspberry cheesecake recipe from Barefoot Contessa. Happy Easter everyone!
9:08 am on April 6th, 2012
PS – I see you’ve got a little logo now at the bottom of your photos. Nice! Don’t let anyone else take credit for your awesome photos.
9:11 am on April 6th, 2012
It will! it is so good Lucy!
10:22 am on April 6th, 2012
Thank you so much Liz! I appreciate that very much!
10:23 am on April 6th, 2012
Happy Easter Kelley!
10:23 am on April 6th, 2012
Thanks :)
10:23 am on April 6th, 2012
Lovely idea Heather! I really enjoy sugar cookies around holidays but sometimes all the rolling, cutting, baking, frosting can be a bit much. Plus, I’m a sucker for pies and crisps. The beauty of two worlds in one dish! Happy Easter!
12:27 pm on April 6th, 2012
Oh girl. How in the world do you come up with this stuff?! Amazing! I’m totally making this!
Oh and I want to find out some of your favorite restaurants in the Seattle area – I’m planning a trip there in July just me and the hubby. I figure you’ll steer us in the right direction!
1:34 pm on April 6th, 2012
Happy easter to you to Krista!
1:49 pm on April 6th, 2012
FOR SURE Kelly! That is so funny- I just started to compile a list for a post. Blogher Food is also in Seattle this year, so I wanted to help people find great restaurants! Keep an eye out in the next few weeks for the list!
1:50 pm on April 6th, 2012
[...] Strawberry Rhubarb Sugar Cookie Crisp from Heather Christo. Words can’t express how much I want to make this right now. [...]
1:51 pm on April 6th, 2012
Heather, this looks so luscious. I can only imagine how wonderful this tastes. What a great way to take a classic crisp and turn it into a something that I am sure is over the moon!
8:00 am on April 7th, 2012
thank you susan!!
9:35 am on April 7th, 2012
Oh, that sounds so decadent! Happy Easter, Heather!
2:25 pm on April 7th, 2012
Happy Easter to you to Aida!
4:25 pm on April 7th, 2012
I decided to make this today, thank you for this post! It was yummy! My daughter distracted me a bit during the dough part and I put the egg whites in instead of yolks – oops! Still turned out great though
8:09 pm on April 8th, 2012
Oh this sounds so delicious. Love strawberry and rhubarb together.
Happy Easter, Heather. :)
8:09 pm on April 8th, 2012
Strawberries and Rhubarb were meant for each other… and spring
1:53 am on April 9th, 2012
Oh wow. This looks SO amazing!
6:27 am on April 9th, 2012
so glad Lindsey!
6:36 am on April 9th, 2012
I adore rhubarb and strawberries together. Lovely dessert!
6:04 am on April 15th, 2012
[...] from Heather Christo, with whom I’m absolutely smitten at the moment, serves [...]
9:03 pm on April 18th, 2012
Yum! Going on the menu for Sunday! I’ve frozen rhubarb…think I’ll need to tweak any?
11:33 am on April 27th, 2012
[...] Strawberry Rhubarb Sugar Cookie Crisp [...]
6:21 am on May 15th, 2012