I was introduced to rhubarb about 7 years ago by my mother-in-law when we were living in West Virginia. I had never tasted it, let alone cooked with it. For those of you who (like me) are not familiar with rhubarb, it is a vegetable but is often combined with fruit as a dessert. Rhubarb stalks are similair in appearance to celery, and have a strong, tart taste.
Rhubarb is a seasonal plant and impossible to find during the colder months. I have gotten rhubarb stalks in our CSA farm share the past two weeks and couldn't wait to bake my family's favorite dessert, strawberry rhubarb crisp! This is must try recipe and a total crowd pleaser.
This recipe was adapted from Ina Garten's recipe for The Food Network.
*1 1/2 tsp Orange or Lemon zest (I always have lemons on hand but not oranges)
*5-6 stalks Rhubarb, chopped
*1 large container fresh organic strawberries, chopped
1 c Flour
1/2 c Brown Sugar
1 1/4 c Granulated Sugar
1 Tbs Cornstarch
1/2 tsp Kosher Salt
1/3 c Freshly squeezed OrangeJuice
1 stick butter, softened
1 c organic oats (I have used both old fashioned and quick cooking)
1. Preheat Oven to 350 degrees. Combine chopped rhubarb, strawberries, and 3/4 c granulated sugar, and zest in a medium bowl.
2. Dissolve corn starch in orange juice and mix into fruit.
3. Pour mixture into an 8x11 inch baking dish.
4. For the topping, combine flour, remaining 1/2 cup of sugar, brown sugar, salt and oats in a large bowl. Cut in softened butter using a pastry blender or fork until mixture looks crumbly.
5. Sprinkle over fruit to cover completely.
6. Bake for 1 hour or until top is golden brown. If mixture is bubbly but top is not brown you can place under broiler for about 2 minutes.
Serve warm with vanilla ice cream. Our favorite is Alden's Organic Vanilla Bean.