And so it is Spring… and along with it comes
cold memories of rain, sun dresses, knee socks and skinned knees, more rain, “fruits and vegetables” hop scotch, double dutch skipping and, of course, rain staying out until the lights came on! When feeling particularly bored and mischievous, our gang would clamber up and walk the neighborhood fences. While handily balancing and chasing each other along the tops, we’d rake our eyes over our neighbor’s backyards, praying we’d find a garden to raid! Sighting a patch of rhubarb was the ultimate find and we’d each plunder a stalk, which was then gloriously dipped into a cup of sugar. Crunching into raw rhubarb, we’d delight as the war between sweet and sour took over our mouths.
Rhubarb and strawberries are starting to appear in our local grocers and I couldn’t resist this old standby, Rhubarb Strawberry Crisp. I doubled the recipe but you don’t have to, unless you feel in the mood to share… This recipe is enough for a 9×9 pan.
Rhubarb Strawberry Crisp
Wash thoroughly and quickly chop up the rhubarb… 2 1/2 cups worth. (And preheat your oven 375 F).
Wash and slice up 1/2 cup strawberries.
Stir in 1/2 cup sugar (I used organic cane sugar), 1 tablespoon cornstarch and 1 tablespoon fresh squeezed orange juice.
Grate in a little orange zest(1 tsp).
Mix well and spoon into greased 9×9 baking pan.
In another medium sized bowl, measure together 2/3 cup dry oats (oatmeal), I used organic large flake, 1/2 cup brown sugar, 5 tbsp flour, 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp salt.
Then using your fingers, pastry cutter or a fancy grater, cut in 5 tablespoons of butter.
Stir in 1/2 cup chopped walnuts or pecans (optional).
Spread the topping over the rhubarb strawberry mixture. Bake for about 25 minutes.
Until the top is lightly browned and the fruit mixtures is bubbling, like this:)
Of course, serve warm with ice cream and plan for a
very long run.
- 2 1/2 cups rhubarb
- 1/2 cup strawberries, sliced.
- 1/2 cup sugar (cane or white)
- 1 tbsp corn starch
- 1 tbsp orange juice (freshly squeezed if you have)
- 1 tsp orange zest
- 2/3 cup dried oats (oatmeal)
- 1/2 cup brown sugar
- 5 tbsp flour
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 5 tbsp butter, unsalted
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat oven to 375F. Grease a 9x9" baking pan.
- Wash thoroughly and quickly chop up the rhubarb. Stir in the sliced strawberries. Stir in sugar, corn starch and orange juice. Add a bit of orange zest. Spoon into prepared pan.
- In a medium bowl, stir together the flour, cinnamon, nutmeg and salt. Grate in the butter. Stir, to blend well. Stir in the nuts if using.
- Spread the topping over the rhubarb mixture. Bake for about 25 minutes or until the top is browned and the rhubarb mixture is bubbling.