When the spring farmers’ market hits, it’s hard for me to pass on the beautiful red and green rhubarb stems at almost every booth. Left alone, rhubarb is super tart, but when you add strawberries and a little sugar, you have a dessert that you just can’t stop eating! This easy to make recipe creates a perfect ending to any summer day. Enjoy!
Strawberry Rhubarb Crisp
4 cups fresh rhubarb, cut into 1 Inch diced pieces
4 cups fresh strawberries, cut into halves
1 cups granulated sugar
1 tsp vanilla
1 Tablespoon cornstarch
1/4 cup orange juice
1 1/4 cup flour
1 cup light brown sugar
1/2 teaspoon salt
1 1/2 cup quick cooking oatmeal
2 sticks (1 cup) cold unsalted butter diced.
Preheat oven to 350 degrees. Cut rhubarb and strawberries and place in a large bowl. Cover with granulated sugar. In a separate bowl, dissolve the cornstarch into the orange juice and add the vanilla. Mix into the fruit and pour the mixture into a 9×13 baking dish.
For the crumble, combine flour, brown sugar, oatmeal, and salt in an electric mixer with the paddle attachment or you can use a hand-held beater. Mix on low speed until combined. Then add the diced butter and mix until well integrated and no chunks of butter remain. The mixture should be moist and crumbly. Sprinkle topping over fruit and bake for one hour. The crispy topping should be golden brown and the fruit bubbling.
Serve warm and top with ice cream. You can also leave it sitting out at room temperature for several hours. Enjoy!
