I had to make this wonderful dessert when I received rhubarb in my CSA share… even if I did have to go buy strawberries. 😉 The two together always make a delicious and tangy filling.
The topping on this crisp is out of this world- very generous, delightfully clumpy, and perfectly sweet. My non-dessert-appreciating friend had a SECOND helping! Yay! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Rollie Wesen.
Yield: Serves 8
For the Filling:
- 1 1/2 to 2 pounds rhubarb stalks, sliced 1/2 inch thick
- 1 1/4 cups granulated sugar
- 1 pound strawberries, preferably organic, hulled and quartered
- 3 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
For the Topping:
- 1 stick (4 ounces) unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/4 cups rolled oats
- 3 tablespoons canola oil
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon coarse salt
- vanilla ice cream, optional
- Preheat the oven to 375° on convection.
- In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.
- In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
- Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass or ceramic baking dish.
- Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes.
- Reduce the oven temperature to 325° and continue baking for about 20 minutes longer (or up to 30 minutes longer in a standard oven), until the fruit filling is bubbling and the topping is nicely browned.
- Let the crisp rest for 10 to 20 minutes before serving. Serve with vanilla ice cream, if desired.
Note: The topping can be refrigerated overnight. Bring to room temperature before using.
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