Hey y’all. I’m not sure if any of you are still on this feed, but if you are, God bless you. You are far less useless than I, and you deserve better. Thankfully, I have this fabulous and fruity recipe to share with you. Behold, strawberry rhubarb crisp, affectionately mashed up as rhu-berry or straw-barb:
This dessert definitely photographs better when individually portioned in frilly, oven-proof porcelain. I am neither patient enough nor rich enough to own those. Flickr thieving, duly justified.
This recipe from ezrapoundcake.com is even SIMPLER, and is pretty close to mine. Mine is the love-child of a prize-winning pie recipe and Ina Garten’s strawberry rhubarb crisp recipe. (Note to self: make these sticky buns! Damn those look good.)
Many fear the unwieldy rhubarb, lo of the poisonous leaves. But I embrace it’s weird red celery appearance and unmistakable tart n tangy nature.
So without further ado, your fruity love child, and my future reference. ENJOY!
Oven @ 350•.
2 1/2 cups chopped red rhubarb, fresh (four or five stalks)
2 1/2 cups de-stemmed, washed and cut strawberries (mine were big, so I quartered ’em)
1 1/2 cup sugar (I started with 1 cup and added as necessary)
1 T all purpose flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla extract
3 T butter, cubed (optional)
1 cup all purpose flour
1/2 cup light brown sugar, lightly packed
1/2 tsp salt (modify if using salted butter)
1 cup quick-cooking (not instant) oatmeal
12 T (1 1/2 sticks) cold butter, diced
Mix all the filling ingredients together in a big bowl and transfer to your baking vessel(s). If you want, bury those optional cubes of butter deep into the fruit, keeping in mind that the topping is pretty buttery. (I think butter gives a pretty gloss but that’s just me!) Set aside.
Mix all topping ingredients except the butter. Using a pastry cutter (or if you’re fancy, a mixer on low speed), mix until the mixture is crumbly. Sprinkle topping over fruit, covering it completely. Bake for one hour on a sheet pan lined with parchment paper (to catch drips), until fruit bubbles and topping is golden brown. Serve with ice cream. Also quite good cold from the fridge.