Strawberry Rhubarb Crisp

I have a smaller rhubarb plant that will produce enough for one great rhubarb dish per year. I wanted to try a new recipe and really enjoyed this one. The original recipe calls for rhubarb only, but I made this a strawberry rhubarb variation. Don't forget to serve this with vanilla ice cream or custard.

Recipe from Love and Lemons

Ingredients

1 pound rhubarb, washed, tough strings removed, and cut into 1/2-inch pieces

1 pound strawberries, cut in to quarters for larger berries
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh orange juice
1 teaspoon orange zest
Vanilla ice cream, for serving

 

Topping

1/2 cup all purpose flour
1/2 cup brown sugara
1/2 cup rolled oats
1/2 cup crushed walnuts
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 cup cold butter

 Preheat the oven to 375F/190C. Grease an 8”x8” baking dish.

In a large bowl, combine the rhubarb and strawberries with the sugar, cornstarch, orange juice, and zest. Toss to coat, then spread it evenly in the baking dish.

In another bowl, mix the flour, brown sugar, oats, walnuts, cinnamon, and salt. Cut the butter in to small pieces and work it in with your hands until the mixture becomes crumbly. If it feels too dry, add a little water, about 1/4 teaspoon at a time, until it holds together when pressed.

Spread the topping evenly over the rhubarb mixture. Bake for 25 to 30 minutes, until the top is golden and the filling is soft and bubbling.

Let it cool for about 5 minutes before serving. Serve with vanilla ice cream.

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