I couldn’t let summer slip away without sharing this recipe for strawberry rhubarb crisp. Summer just wouldn’t be summer without it.
I love rhubarb, it reminds me of home. Have I mentioned that I’m from Iowa? I am. Fort Dodge, Iowa to be exact. Its where my heart is. Come to find out, its where most of the rhubarb is…
. . . its not exactly jumping off the shelves here in southern California. I actually had to go to a few stores to find it. Back home it grows like a weed…its actually harder to kill than it is to grow. Such is life.
There are plenty of ways to turn this tart, pinkish-green, celery look-a-like vegetable into sweet-sweet goodness. Due to my limited supply, I turned straight to this recipe. Strawberries and rhubarb really know how to bring out the best in each other, they’re total BFF’s.
Also, I love me a crisp. You can have one in the oven in no time and they’re nearly impossible to screw up.
Serve warm with scoop of vanilla ice cream. It quickly turns into a melting puddle of hot and cold, creamy and crunchy, totally amazing wonderfulness. I promise, you’re gonna luuuuuuve this stuff!
Recipe adapted from here.
- 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
- 4 cups fresh strawberries, hulled and halved, if large
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking (not instant) oatmeal
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
What recipes remind you of home?