Strawberry Rhubarb Crisp
Summer would not be summer without strawberries. But strawberries would not be strawberries without rhubarb. By the time summer has definitively arrived, both of these crops have as well. You must then immediately introduce them. The young yet perennial lovers will take it from there — sweet and tart, tart and sweet, chasing each other through the bucolic feasts of midyear.
Our Strawberry Rhubarb Crisp should get you started. It is easy to make, but the results border on sublime. (Serving straight from the oven with vanilla ice cream on top will eradicate the border.)
What You Need
Streusel Topping:
• 1 cup all-purpose flour (or a good quality gluten free version)
• 3/4 cup old-fashioned oats (or sub a certified gluten free version for the oats as well)
• 1 cup firmly packed brown sugar
• 1/2 cup cold salted butter (if you prefer to use unsalted butter, add 1/2 tsp. salt)
Fruit Base:
• 3 tablespoons cornstarch
• 1 cup sugar
• 1 tablespoon lemon or orange zest
• 3 1/2 cups quartered strawberries
• 4 cups chopped rhubarb
What You Do
Preheat oven to 375º.
Butter a 9×13 baking dish.
For the streusel, place the flour, oats and brown sugar into a large bowl. Cut the butter into the mixture with a pastry cutter, or in the absence of one, two butter knives crossed together in an x pattern will do: a food processor can also be used. Add all ingredients and pulse until the butter is cut into pea-sized bits. Make sure that it does not form a ball, but resembles coarse meal. Set aside.
In another large bowl, combine the cornstarch, sugar and zest. Add fruit and toss to coat.
Pour into the baking dish, distributing the fruit evenly.
Crumble streusel over the fruit.
Bake for 45 minutes or until lightly brown and crisp.
Serve warm with ice-cream or slightly sweetened whipped cream. Share and enjoy!
