Issue Date: February, 2010
Serves: Serves 8
Pairings:
Courtesy of: Stephanie Parkman, Abby Singer’s Bistro, Shreveport, LA for Louisiana Cookin

Ingredients:

Crisp topping

• 1/2 cups pecan, chopped
• 3/4 cup all purpose flour
• 3/4 cup brown sugar
• 1/3 cup butter, room temperature
• 1 1/2 teaspoons grated orange zest
• 3/4 teaspoon cinnamon

Fruit

• 2 cups Louisiana strawberries with stems removed and cut in half
• 2 cups rhubarb stems, sliced into 1/4-inch pieces
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350F. Spread pecans over sheet pan and toast for 5 minutes. Let cool and turn oven heat up to 375F.  In the bowl of a food processor, combine flour, brown sugar, orange zest, cinnamon, and butter. Process until mixture starts to come together; add pecans and pulse until combined.

Toss strawberries and rhubarb with sugar, add vanilla extract. Pour fruit in a 2-quart baking dish and sprinkle crisp topping over fruit evenly. Bake for 35 to 40 minutes or until golden brown on top and juices are bubbling. Let cool for 10 minutes before serving.

Chef’s note: It’s really good with vanilla ice cream!