A Summer Recipe: Strawberry Rhubarb Crisp from Culinary Institute of America

  • Food
  • by WC STAFF
  • on AUGUST 1, 2017
  • 607
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One of our favorite things about working in wine country is our access to incredible food. We also call in a few favors now and then(more now than then) when it comes to recipes to add to our arsenal. The Culinary Institute of America always answers that call with incredible dishes and desserts to tackle. When we’re feeling particularly untalented we even stop into a class or two. But when we want to feel really taken care of we stop at their restaurants to experience the best in farm to table dining. While the menus at The Gatehouse Restaurant in St. Helena and The Restaurant at Copia in Napa are ever changing, we were able to snag a fantastic summer recipe from one of their classes.
This Strawberry Rhubarb Crisp comes from their Enthusiast Class: 4 Day Farm to Table Boot Camp.
If the idea of baking crusty artisan breads or plating dazzling desserts lights you up. Or you want to explore the world one plate at a time. Or maybe you always yearned to be able to pair wine and food. There’s a Boot Camp for you (after all, they offer dozens).

Let this recipe be a taste of what to expect!

STRAWBERRY RHUBARB CRISP

Yield: 6 to 8 portions

Ingredients Amounts
Rhubarb 2lbs.
Strawberries, fresh, stems removed 2pints
Cornstarch 2Tbsp.
Mint, fresh, chopped 2Tbsp.
Sugar 1cup
Flour 1cup
Butter 1Tbsp.
Pecans or walnuts 1cup
Dark brown sugar 1/3cup
Ginger, ground 1tsp.
Cinnamon, ground 1tsp.
Butter, unsalted, very cold (cut in cubes)   ½cup
Vanilla bean ice cream as garnish


Method


1.Cut the rhubarb stalks into ½ inch pieces, discarding the ends. Cut the strawberries in half. Toss the fruit with the cornstarch, mint, and white sugar. Pour it into a buttered 10 to 12 cup oven-proof dish and smooth the surface.

2.In a food processor, pulse the pecans, flour, brown sugar, spices, and butter. Process them just until they are crumbly and the nuts are coarsely chopped.

3.Sprinkle the mixture over the fruit in the pan. Bake it in a preheated 350 degree oven for 45 minutes, or until browned and bubbly.

4.Serve it warm or at room temperature with a dollop of vanilla bean ice cream.

Source: John Ash