Rhubarb and strawberries seem like rather summery produce, so the timing for this week's Tuesday with Dorie pick by Sarah of Teapots and Cakestands is not quite perfect for anyone, it being early spring or autumn (depending on your hemisphere). Sarah chose Dorie's Strawberry Rhubarb Double Crisp as this week's recipe.
Luckily, here in the southern hemisphere, both rhubarb and strawberries were easily available. This crisp features an oaty base and topping which contains both ground ginger and crystallised ginger, as well as walnuts, and is filled with cut rhubarb and a strawberry jam of sorts made with strawberries, ground ginger and sugar thickened with cornflour.
Here is my crisp:
This tasted rather good warm with icecream. Not sure if I'll make it again yet, but it is certainly worth making.
To get the recipe, buy Dorie's book or visit Sarah's site. And to check out what the other TWD bakers thought of this, visit the TWD website LYL section for this week.