Nothing is more satisfying than whipping up something delicious and unexpected based on ingredients you have on-hand. The other day a neighbor had a surplus of rhubarb from a food co-op delivery and gave us a few stalks. Since strawberries are a constant in our fridge, this recipe for strawberry rhubarb crisp from Ina Garten’s How Easy is That? cookbook called out. I didn’t have an orange on hand, so I improved with some lemon zest. I halved this recipe, which was easy, but gone in 24-hours.
Strawberry Rhubarb Crisp
What You Need
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 tsp grated orange or lemon zest
1 tbl cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann’s
12 tbl (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
How To Make
1. Preheat the oven to 350 degrees F.
2. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange (or lemon) zest together in a large bowl. In a small bowl, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
3. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles (I used my hands to mix). Sprinkle the topping over the fruit, covering it completely, and bake for about an 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.