Fare Thee Well, Maraschino (Strawberry, Rhubarb, Cherry, Basil Crisp)

July 2011

Julia and I first connected around the benching table of the bread bakery where we both worked. She was a seasoned pro, and I was the newcomer. Fast forward about one year and a half, and I was answering job inquiry emails under my new boss’s name. We were just about to close the search when I saw an email from Julia! The “Director of Operations” very quickly responded to her, saying “he” found her resume to be very impressive, and if she was available, “he” wanted to interview her as soon as possible. A few weeks later, Julia started her new position, and I revealed the real email writer.

Julia really added to the company dynamic, and due to her persistence on the maraschino side of the White Russian debate during one work happy hour, she was dubbed “Maraschino.” Julia’s boyfriend had been accepted into grad school, so as she arranged one more fare thee well festivity, I had two key ingredients to incorporate into my send off: fresh cherries (why punish her with maraschinos?!?) and bourbon in honor of her liquor of choice!

Strawberry, Rhubarb, Cherry, Basil Crisp!
Makes one 9×13 glass pan

Shortcrust Ingredients

2 ½ cups whole-wheat pastry flour
½ cup organic evaporated cane juice sugar
½ teaspoon salt
2 sticks organic unsalted butter, cut into ½ inch pieces
4 large egg yolks
2 Tablespoons pure vanilla extract
2 Tablespoons almond extract
1 Tablespoon water

Fruit Filling Ingredients

1 quart strawberries, washed, hulled and quartered
5 stalks rhubarb (medium length) washed and cut into ½ inch chunks
Cherries, pitted and sliced

1 cup unsweetened, dried cherries
Fresh squeezed juice from one lemon

1 Tablespoon cornstarch
¾ cup organic light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 Tablespoons chopped fresh basil

Crumble Topping

1 cup whole wheat flour (St. Vincents)
1 cup oats
1 cup organic light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
2 sticks unsalted butter, cut into 1/2 –inch pieces, keep chilled

Whipped Cream Ingredients

1 ½ cups heavy cream
2 Tablespoons local honey
1 Tablespoon pure vanilla extract
2 Tablespoons Bulleit bourbon

Directions: Crust

Place the flour, sugar and salt in a medium bowl and blend well with a whisk.

Add the cold butter pieces and toss until they are lightly coated with the flour.

Use a pastry blender or fingers to cut the butter into the flour until the mixture resembles coarse meal.

In a separate bowl, whisk together the egg yolks, vanilla, almond extract and 1 Tablespoon water. Use the pastry blender to distribute the liquids evenly. The dough will look crumbly, but it should hold together if squeezed in your hand.

Turn the dough onto a lightly floured surface and knead it lightly, 2-3 times, just to finish bringing the dough together.

Form the dough into a disc, cover in plastic wrap and refrigerate for 30 minutes.

Remove from the refrigerator. Press the dough into a greased 9”x13” rectangular glass pan. Keep chilled until ready to use.

Directions: Filling

In a large bowl, toss together the chopped fruit, dried fruit, brown sugar, lemon juice, cornstarch, cinnamon, ginger and chopped basil until the fruit is evenly coated.

Spread the fruit in an even layer over the crust (do not press down).

Directions: Crumble

Combine the flour, oats, brown sugar, cinnamon and salt.

Add the cold butter pieces. Use a pastry blender to combine until the mixture looks like wet sand, and finally, it will form small clumps about the size of peas.