It's the season for those chunky red stalks of rhubarb right now -- and I can't think of anything that pairs better with rhubarb than strawberries. It's a little early for local strawberries, but the ones I've been buying from my supermarket have been pretty good lately. It's a quick dessert that's easy to make. Mix the cut chunks of fruits with some sugar and lemon, then top with the oatmeal crumb topping and bake for a half hour. Let it rest for 1/2 hour or it will be quite runny. It's delicious by itself, but top it with some premium ice cream (life is too short for the cheap stuff) for an even more delightful treat.
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Strawberry Rhubarb Crisp
Ingredients:
3 cups fresh rhubarb, sliced into pieces aboutt 1/2 inch thick.
3 cups strawberries, cut into large pieces
1/2 cup white sugar
1 tablespoon cornstarch
dash of cinnamon
grated peel of one lemon
FOR THE TOPPING:
1/2 cup flour
1/2 cup oatmeal
1/2 cup brown sugar
1/3 cup butter, cut into pieces
dash of cinnamon
Directions:
Mix the berries, rhubarb, sugar, cornstarch, lemon peel and cinnamon together thoroughly.
Place in an ovenproof casserole.
Mix the topping ingredients together in a bowl, using your fingers to blend the butter with the other ingredients.
Don't worry about getting everything finely blended.
You can leave some of the butter in larger pieces.
Place the topping over the fruit and sprinkle with a little more cinnamon.
Bake at 350 degrees F. for 1/2 hour.
Let it cool at least 1/2 hour before serving.
Great with ice cream.
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