Our sweet neighbor popped her head over the fence this week and said she had a bunch of rhubarb she just harvested. . .and would we like any? Well of course! We gave her a dozen fresh eggs from our flock and she gave us a bag full of fresh rhubarb. I love neighbors, bartering and spring. Ahhhh.
So last night my daughter and I made a Strawberry Rhubarb Crisp. It was perfect timing since the strawberries were very ripe and they needed some love. Some rhubarb love.
- 4 Cups of fresh rhubarb, dice into 1 inch pieces
- 4 Cups fresh strawberries, washed, hulled, halfed
- ¾ Cup sugar
- 1½ teaspoons orange zest
- 1 Tablespoon cornstarch
- ½ Cup orange juice – I used fresh squeezed since oranges have been such a good deal lately!
- 1 Cup flour
- ½ Cup light brown sugar
- ½ teaspoon salt
- 1 Cup Quick Cooking Oats
- 12 Tablespoons (1.5 sticks) of cold butter, diced (recommend unsalted butter)
- Preheat oven to 300 degrees F.
- For the fruit filling, throw rhubarb, strawberries, ¾ Cup granulated sugar and orange zest into a large bowl.
- In a separate bowl, mix the cornstarch into the orange juice until it’s dissolved. Pour into bowl with fruit and mix well. I used fresh squeezed orange juice just because we fresh oranges. I used a lemon juicer, which worked just fine, as long as you don’t mind a little orange juice in your eye.
- Pour fruit mixture into a 8-by-11-inch baking dish. Place this on a baking sheet lined with parchment paper (to catch mixture if it bubbles over). Don’t pay any attention to the pan in the photo, it’s the wrong size. It has a higher lip, so I didn’t need to worry about it bubbling over.
- For the topping, use an electric mixer with a paddle attachment and combine the flour, ½ cup sugar, brown sugar, salt and oatmeal. With the mixer on low speed, add the cold butter and mix it until it’s moist and starts to “crumble.”
- Sprinkle the topping over the fruit, covering it completely.
- Bake for one hour, until fruit is bubbling and topping is golden brown.
- Serve warm with ice cream. Enjoy!
This recipe is thanks to the Ina Garten, Barefoot Contessa – I can’t take any credit.
I still have some more rhubarb – what should I make with it? I’d love to hear your favorite rhubarb recipes!
And if you like this sort of desert, check out this Rhubarb Pecan Oat Crumble recipe that I made last spring. I don’t know why I called that one a crumble and this one is a crisp – I have no idea the difference. I just know I don’t have to make a pie crust!
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