STRAWBERRY RHUBARB AMARETTI CRISP
Desserts:Mediterranian Flavors, Calif Style
Serving Size : 8
Fruit filling:
1 quart strawberries -- washed, hulled, quartered, patted dry
1 pound rhubarb -- (about 3 1/2 cups) washed, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
Amaretti topping:
1/2 cup cold butter -- unsalted
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup toasted almonds
1 2/3 cups Amaretti di Saronna cookies -- coarsely crushed
Vanilla ice cream -- optional
Preheat oven to 350 F; position oven rack in center of oven. Lightly butter a shallow, 2-quart baking dish.
To make fruit filling: In large mixing bowl, combine prepared strawberries and rhubarb with lemon juice. Sprinkle sugar, cornstarch and cinnamon over fruit, toss until covered evenly. Pour fruit mixture into prepared baking dish.
To make amaretti topping: In large mixing bowl, combine butter, flour and sugar using hand-held pastry blender. Add butter, toasted almonds and crushed amaretti. Mix well.
Spread amaretti topping over fruit filling. Bake in 350 F oven 40 to 45 minutes or until fruit is bubbly; rhubarb will be tender when pierced. If topping becomes too brown before rhubarb is tender, cover lightly with foil. Serve warm, with vanilla ice cream if desired.
NOTES : 4.4 ounces amaretti cookies yields about 2 cups crushed
Desserts:Mediterranian Flavors, Calif Style
Serving Size : 8
Fruit filling:
1 quart strawberries -- washed, hulled, quartered, patted dry
1 pound rhubarb -- (about 3 1/2 cups) washed, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
Amaretti topping:
1/2 cup cold butter -- unsalted
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup toasted almonds
1 2/3 cups Amaretti di Saronna cookies -- coarsely crushed
Vanilla ice cream -- optional
Preheat oven to 350 F; position oven rack in center of oven. Lightly butter a shallow, 2-quart baking dish.
To make fruit filling: In large mixing bowl, combine prepared strawberries and rhubarb with lemon juice. Sprinkle sugar, cornstarch and cinnamon over fruit, toss until covered evenly. Pour fruit mixture into prepared baking dish.
To make amaretti topping: In large mixing bowl, combine butter, flour and sugar using hand-held pastry blender. Add butter, toasted almonds and crushed amaretti. Mix well.
Spread amaretti topping over fruit filling. Bake in 350 F oven 40 to 45 minutes or until fruit is bubbly; rhubarb will be tender when pierced. If topping becomes too brown before rhubarb is tender, cover lightly with foil. Serve warm, with vanilla ice cream if desired.
NOTES : 4.4 ounces amaretti cookies yields about 2 cups crushed