Strawberry Rhubarb Crisp with Five-Spice and Kaffir Lime Whipped Cream
Recipes courtesy of Laura Pyles
4 cups rinsed, hulled and quartered strawberries
4 cups rinsed and diced rhubarb
1 1/4 cups sugar
1/4 cup tapioca starch
2 tsp vanilla extract
1 Tbs yuzu juice*
For streusel topping:
1 cup (2 sticks) unsalted butter, cubed
1 cup all purpose flour
2/3 cup sugar
1/3 cup light brown sugar
1 cup rolled oats
2 Tbsp. Chinese Five-Spice*
Kafir Lime Whipped Cream, recipe follows
For the filling: add all ingredients to a large bowl and using your hands, toss lightly until the sugar and starch are evenly distributed. Lightly oil a baking dish that will comfortably fit all your fruit and pour your strawberry rhubarb mixture into the dish. Set aside.
For the topping: Place all the topping ingredients into the mixing bowl of a stand mixer.
Start the mixer on stir to avoid kicking half of the ingredients out and move it up to low when it starts to mix together. For a really great streusel, leave it alone at this stage and let the mixer do its job.
Wait until the butter starts to crumb in nicely but before it becomes one big dough clump, about 5 minutes of mixing. Spoon topping mixture generously over top of prepared fruit filling and bake for 25 minutes at 350 degrees.
Serve topped with Kaffir Lime Whipped Cream or vanilla ice cream.
Kaffir Lime Whipped Cream
2 cups cream
2 large kaffir lime leaves*
1 cup powdered sugar
Add cream and lime leaves to a pot and scald; let sit at room temperature for about 15 minutes, strain out the leaves and chill steeped cream until very cold. (Note: This can be done one day before using.) Whip cold cream with the powdered sugar to stiff peaks, spoon a big dollop on top of the crisp and top with a sprinkling of fresh lime zest.
* Yuzu juice, Chinese Five-Spice, and kaffir lime leaves can be found at Asian markets and some supermarkets. Yuzu juice has a tangerine taste, but lemon juice or lime juice can be substituted if necessary.