Summer Rhubarb + Strawberry Crisp!

In case you weren't convinced to try out a rhubarb recipe when I posted the homemade rhubarb jam a couple weeks ago, here’s your second chance.  Those of you out there who don’t fancy rhubarb (or at least think you don’t), this crisp combines the tartness of rhubarb with the sweetness of strawberries and then unites them both with the perfect crumble topping (not too hard or crunchy, but not soggy either).  

Enjoy this dish in the morning with your coffee (as my mom has been doing during her recovery post-hip replacement - I made it especially for her!) or for dessert with a side of vanilla ice cream.  One of my new favorite finds is an ice cream I discovered at the Green Festival Chicago a few weeks ago called SODelicious (Dairy Free) Coconut Milk Ice Cream.  Whether you try to avoid dairy or not, this ice cream is simply delicious and a great alternative to traditional ice cream.  Even if you only care to try it for the coconut flavor you might be a permanent convert - it's seriously that good.  

I was back in Iowa at my folks' house when I made the crisp and was able to find some of this ice cream in the Organic section of the Edgewood Road Hy-Vee.  I bought a little pint of the Vanilla Bean and my mom, sister & aunt flipped over the flavor - it was the perfect companion for the crisp.  Check out the recipe below!

Image courtesy of the SO Delicious website | Go there for a printable coupon!

Fresh picked rhubarb, sliced strawberries & peonies in my work station

Lemon makes pretty much everything better

Crumble topping

Pre-bake

Ooey-gooey yumminess post-bake

Summer Rhubarb + Strawberry Crisp 

Ingredients

- 4 cups rhubarb, diced into 1 inch chunks

- 3 cups strawberries, hulled & halved

- 1 lemon (the juice only)

- 1 1/4 c sugar

- 1 tablespoon cornstarch

- 1/2 c orange juice

- 1 c whole wheat flour

- 1/2 c light brown sugar

- 1/4 teaspoon kosher salt

- 1 1/2 cup quick-cooking oats

- 8 tbsp (1 stick) unsalted butter, melted but cooled to room temp

- 4 tbsp ( ½ stick) unsalted butter, room temp

  

Directions

Preheat the oven to 375°F.  Grease a 9” x 13” glass baking dish.

Fruit: Wash and cut up rhubarb and strawberries and place together in a large bowl.  Add 3/4 c of the sugar and the lemon juice to bowl & toss fruit.  In a measuring cup, mix the cornstarch & the orange juice with a whisk, then add to the bowl of fruit.  Pour the mixture into the greased 9” x 13” glass baking dish and set aside.

Topping:  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup sugar, the brown sugar, salt & oatmeal.  With the mixer on low speed, add all of the butter and mix until the dry ingredients are moist and the mixture is in crumbles.  Sprinkle the topping over the fruit, almost covering the top in a solid layer (it’s ok to leave gaps where fruit will show).

Bake on the center oven rack for 1 hour - or until the fruit is bubbling and the topping is golden brown.  Serve warm with ice cream (can be re-heated for later).

*adapted from Ina Garten