Rhubarb Strawberry Crisp

Emeril Lagasse stopped by "Good Morning America" to demonstrate how to prepare rhubarb strawberry crisp, the perfect spring dessert.

You will wow your guests with this dish, and it's not too difficult to prepare.

Rhubarb Strawberry Crisp

(Recipe courtesy Emeril Lagasse, Food of Love Productions, 2006)

Yield: 6 servings


4 cups diced rhubarb

4 cups fresh strawberries, hulled, and halved, if large

1 cup granulated sugar

2 teaspoons orange zest

2 tablespoons cornstarch

¼ cup orange liqueur (recommended: Grand Marnier or Cointreau)

10 tablespoons cold unsalted butter, cut into ½-inch pieces

1¼ cups all-purpose flour

¼ cup light brown sugar

Pinch salt


In a large bowl, combine the rhubarb, strawberries, three-fourths cup of the granulated sugar, orange zest, cornstarch, and orange liqueur, and toss to thoroughly combine. Grease a 9-by-13-inch casserole or baking dish with one tablespoon of the butter and transfer the fruit mixture to the prepared casserole. Preheat the oven to 375 degrees Fahrenheit. In a mixing bowl, combine the remaining nine tablespoons of butter, flour, remaining one-fourth cup of granulated sugar, the brown sugar, and salt, and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy, and fruit is bubbly in places, about 45 minutes. Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.