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.
It should look a little something like this. I added a lot more orange zest than it called for, but I like orange flavoring.
3.) 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.
Then stop to take a photo. My daughter is such a ham.
4.) 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.
5.) For the topping, use an electric mixer with a paddle attachment and combine the flour, 1/2 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”
6.) Sprinkle the topping over the fruit, covering it completely.
7.) Bake for one hour, until fruit is bubbling and topping is golden brown.
8.) Serve warm with ice cream. Enjoy!
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!