Strawberries and rhubarb are a classic combination balancing the sweet and slightly tangy flavors. With both of these being in season during spring I was thrilled to make this recipe for a strawberry and rhubarb crisp. As someone who loves an apple crisp during the fall this was the best spring alternative.
Strawberry Rhubarb Crisp (adapted from Ina Garten)
4 cups fresh rhubarb (1-inch diced)
4 cups fresh strawberries (hulled and halved)
1 1/4 cups granulated sugar
1 1/2 teaspoons orange zest
1 tablespoon cornstarch
1/2 cup orange juice
1 cup all-purpose flour
1/2 cup light brown sugar (lightly packed)
1/2 teaspoon salt
1 cup quick-cooking oats
12 tablespoons cold unsalted butter (diced)
1/8 teaspoon cinnamon
Preheat the oven to 350 degrees F. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and orange zest in a bowl. Dissolve the cornstarch and orange juice in a cup and then mix in with the fruit. Pour this mixture into an 8x11-inch baking dish and place on a sheet pan lined with parchment paper in case it bubbles over.
For the topping, combine the flour, remaining 1/2 cup granulated sugar, brown sugar, salt, oatmeal and cinnamon. Add the butter and mix with hands until the dry ingredients are slightly moist and the mixture is crumbly. Sprinkle the topping over the fruit and bake for 1 hour or until the fruit is bubbling and the topping is lightly browned.