Strawberry Rhubarb Crisp

 

I'm a fan of the rhubarb.  As a kid both grandmothers had huge rhubarb patches.  For a treat they would cut off a stalk and trim of the leaves and give us a bowl of sugar to dip the ends into and munch away.  

Both grandmothers did a lot of pies with rhubarb as the star or supporting role supplementing blueberries or strawberries.  This recipe pays homage to their pies only in the form of a crisp.

Strawberry Rhubarb Crisp

Ingredients

• 2 cups fresh rhubarb, 1-inch diced (about 3 stalks)
• 1 pound fresh strawberries, hulled and sliced
• 1 cups granulated sugar, divided
• 1 t vanilla
• 2 tablespoon cornstarch
• 3/4 cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt, divided
• 3/4 cup quick-cooking (not instant) oatmeal, such as McCann's
• 1 teaspoon Cinnamon
• 10 tablespoons (1 1/4 sticks) cold unsalted butter, diced

Preheat oven to 350F, lightly grease an 7 X 10 inch baking dish.

Put sliced rhubarb in with 1/4 c water and 1/2 cup granulated sugar in a sauce pan.  Gently bring to a boil and stir just enough to dissolve sugar.  Simmer 2-3 minutes until rhubarb is just for tender.  remove from heat and allow to cool.

While rhubarb cools hull and slice the strawberries.  Place in a mixing bowl, add 1/4 teaspoon salt, vanilla and corn starch.  Toss lightly.  Gently fold cooled rhubarb mixture into the strawberries.  Add the strawberry mixture to the prepared baking dish. 

In a mixer with the paddle attachment add flour, brown sugar, remaining 1/2 c granulated sugar, 1/4 teaspoon salt, cinnamon and oats to the bowl.  Add cold diced butter.  Mix on low until a crumbly dough forms.

Drop the oat mixture onto the fruit mixture in the baking dish.  I use golf ball sized pieces and scatter it about the top of the fruit.

Place baking dish on a baking sheet lined with parchment paper.  Bake 60-70 minutes until golden brown on top and fruit is bubbling.