What do you do when your parents bring home two full flats of strawberries – and you realize that they are perilously close to expiring?
Wait – I am referring to the berries expiring……. not my parents……
I ruminated the fact that I could either make a pie, or go into a baking realm I’ve never visited before and make this:
To the untrained eye, it appears to be a mess on a plate – to your taste buds, however, it is a delicious conglomeration of rhubarb, strawberries, brown sugar and oatmeal.
Rhubarb seems to be one of those food items that people tend to be squarely divided into one of two camps: they either love, or hate it. I happen to love it – it has such a sweet/tart flavor, and complements the berries perfectly. This was an outstanding recipe, as evidenced by the fact that I ate two servings the first night….and another the next morning …….
Strawberry Rhubarb Crisp – adapted from foodandwine.com
2 pounds rhubarb stalks, sliced 1/2 inch thick
3/4 cup sugar
1 pound strawberries, hulled and quartered
3 tbs. cornstarch
2 tsp. fresh lemon juice
1 tsp. vanilla extract
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
Preheat the oven to 375°. In a large bowl, combine the rhubarb and strawberries. In another bowl, whisk together the sugar, cornstarch, lemon juice and vanilla – pour the mixture over the fruit and toss gently to combine. Transfer the mixture to a 9-by-13-inch glass baking dish.
Combine all of the topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.