Strawberry Rhubarb Crisp
Recipe by Nicole Thom-Arens
Serves 6 to 8
I love unadulterated rhubarb desserts, but I can’t deny the delicious marriage that is strawberry and rhubarb. A crips is a perfect vehicle for such a marriage as the sweet strawberries melt into the tart rhubarb to create a tasty compote perfect for a hearty oat crisp. If you’re using frozen fruit, expect a looser compote and add 5 to 10 minutes to the baking to ensure the rhubarb is tender—cover the top if necessary to avoid over browning.
Ingredients:4 cups sliced rhubarb, 1/2-inch pieces2 cups quartered strawberries1/2 cup granulated sugar2 tablespoons cornstarch1 teaspoon vanilla bean paste
Topping:1/2 cup rolled oats (not quick cooking)1/2 cup whole wheat flour1/2 cup + 2 tablespoons brown sugar, lightly packed1/4 teaspoon kosher salt (Reduce to 1/8 teaspoon if not using Diamond.)1 teaspoon cinnamon1/2 teaspoon cardamom 5 tablespoons butter, chilled or at room temperature
Instructions:1. Preheat oven to 350 degrees.2. Coat an 8x8 baking dish with cooking spray. Set aside.3. In a large mixing bowl, add the rhubarb, strawberries, sugar, cornstarch, and vanilla. Mix until the cornstarch and sugar become melted into the fruit and the juices from the strawberries start to release. Set aside.4. In a medium bowl, mix together the oats, flour, brown sugar, salt, cinnamon, and cardamom. Stir to combine. 5. Cut the butter into small cubes and add it to the oat mixture. Using your fingers, a fork, or a pastry cutter, mix the butter into the oat mixture to create a crumble making sure to mix until all the oat, flour, sugar, and spices are combined with the butter. 6. Before assembling, give the fruit a few more good stirs then add it to the prepared baking pan. Top evenly with the crumble.7. Bake uncovered at 350 degrees for 35 to 40 minutes until the fruit mixture is bubbling up the sides. 8. Cool for at least 30 minutes before serving. I prefer this crisp served at room temperature.