8 Tablespoons unsalted butter (1 stick), softened (plus extra for buttering dish)
1 cup unbleached all-purpose flour
¼ cup finely chopped pecans
½ cup packed light brown sugar
½ cup old-fashioned rolled oats
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
Filling:
2-1/2 cups hulled quartered strawberries
2'1/2 cups rhubarb stalks, cut ½-inch thick
½ cup plus 2 Tablespoons sugar
3 Tablespoons unbleached all-purpose flour
2 Tablespoons finely chopped crystallized ginger
2 teaspoons vanilla extract
1 teaspoon balsamic vinegar
¼ teaspoon kosher salt
For Serving: Vanilla ice cream or whipped cream
Instructions
Heat oven to 350 degrees. Grease a shallow 2-quart baking dish with butter; set aside.
In a medium mixing bowl, combine all the topping ingredients and mix well with your fingers to form large crumbs. Set aside.
In a large mixing bowl combine all the filling ingredients and mix thoroughly. Place filling in prepared baking dish. Scatter evenly with the topping crumbs.
Bake until the topping is firm and golden, and juices are bubbly around the edges, about 45 minutes.
Let cool fpr 15 to 20 minutes and serve warm with ice cream or whipped cream. Serves 6.
Recipe by The Culinary Cellar at https://theculinarycellar.com/gingery-strawberry-rhubarb-crisp/