I’m re-sharing this recipe, originally posted last in 2013
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.
This recipe is thanks to the Ina Garten, Barefoot Contessa – I can’t take any credit.
4 Cups of fresh rhubarb, dice into 1 inch pieces
4 Cups fresh strawberries, washed, hulled, halfed
3/4 Cup sugar
1 1/2 teaspoons orange zest
1 Tablespoon cornstarch
1/2 Cup orange juice – I used fresh squeezed since oranges have been such a good deal lately!
For the crisp on top
1 Cup flour
1/2 Cup light brown sugar
1/2 teaspoon salt
1 Cup Quick Cooking Oats
12 Tablespoons (1.5 sticks) of cold butter, diced (recommend unsalted butter)
How to prepare
1.) Preheat oven to 300 degrees F
2.) For the fruit filling, throw rhubarb, strawberries, 3/4 Cup granulated sugar and orange zest into a large bowl.