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.