Look at that beautiful, glossy, bubbly, red fruit! This strawberry rhubarb crisp is an absolutely delicious summer treat. Strawberries and rhubarb are one of those perfect food combinations that go so well together. The sweet, juicy berries are complimented so nicely by the tart rhubarb. Strawberries kind of just melt when they are baked, while the rhubarb holds up really well and gives the berries body and texture. The crisp topping adds another whole layer of crunchy, yummy texture. If you ask me, it doesn't get much better than soft, sweet fruit topped with buttery, delicious crisp! And if you add a little scoop of ice cream or whipped cream, even better!
Whenever I make something with rhubarb, K tells me stories about how, as a child, he would find wild rhubarb growing and just help himself to a snack. Must have been something about running around freely in the woods that made this seem like a good idea because, bleck, raw rhubarb is so bitter! However, when it is cooked it is transformed into something much more enjoyable! I always wonder, especially with foods like this, how it was discovered that they could be eaten. Whoever thought, let's take this tart, stalk-y plant and mix it with berries, should be taught about in history classes, because they were a food genius!
Our local strawberry season, a.k.a. my favorite time of year, is just beginning here in Mass. The weather has been lovely lately and we have been having so much fun playing in the backyard or at the park. This summer is so much different than last summer, with little K fully mobile now. He is having an absolutely blast discovering the world. He loves to mow the lawn like daddy and just the other day he learned how to say "oof" (woof). Every time he sees a dog he points and says oof, oof, oof! Strawberries are one of little K's favorite foods, just like mommy. Hopefully we will have a chance to go strawberry picking this season! And hopefully you have beautiful, ripe strawberries where you are, so that you can enjoy this crisp too!
Strawberry Rhubarb Crisp
Strawberry Rhubarb Mixture
2 cups rhubarb cut in 1/4" pieces
2 quarts strawberries, hulled and quartered
1/2 cup light brown sugar
1/2 cup white granulated sugar
1/4 cup cornstarch
1/2 tsp cinnamon
Pinch of salt
Combine all of the ingredients in a large bowl and mix well until all of the fruit is coated evenly. Transfer the mixture to a 9 x 13 baking dish and spread it out evenly.
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup white granulated sugar
1/2 tsp cinnamon
1/2 cup (8 tbsp) cold butter
Combine all of the dry ingredients in a medium bowl and toss together. Cut the cold butter into small cubes and then using a pastry cutter, two knives, or your hands, work the butter throughout the flour/oat mixture until it forms a course crumb texture. Sprinkle the topping evenly all over the fruit mixture. Bake at 375°F for 40-45 minutes until the crisp is golden brown on top and the fruit is bubbly. Serve warm or cold.