Strawberry Rhubarb Crisp

I wanted to make something with rhubarb while it's in season and thought about pie but I actually felt more like crisp.  Strawberry rhubarb crisp, that is.  I love rhubarb with strawberries and have been thinking about it ever since Bruce went grocery shopping yesterday and brought home a new supply of goodies for me to start cooking with.   The strawberries he brought back were gorgeous and the rhubarb is plentiful at the store. 

Usually, this time of year goes by so fast and before I know it, the rhubarb is out of season.  But not this year since we do a lot of sitting around thinking of what we want to eat next.  Tomorrow, Lauren is coming over for dinner so I decided to make this strawberry rhubarb crisp for dessert.  It's almost the same recipe as the apple crisp that I made last month, just change the fruit.  It's from Ina Garten since I love the way she adds a little citrus into her fruit crisps.  The flavor is amazing.  We're not having particularly hot weather even though Memorial Day is the unofficial start of summer so this dessert is perfect.  It has the flavor of summer fruit but the warmth of the oven is cozy warm.   I am looking forward to when it actually feels like summer outside but that may be another month or so away. In the meantime, I'm going to keep enjoying these summer fruits as much as I can. 

Serves 6-8

4 cups fresh rhubarb, 1-inch diced (4-5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1-1/4 cups granulated sugar, divided

1-1/2 tsp. grated orange zest 

1 Tbsp. cornstarch

1/2 cup freshly squeezed orange juice

1/2 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1/2 tsp. kosher salt

1 cup quick-cooking oatmeal (not instant)

12 Tbsp. (1-1/2 sticks) cold unsalted butter, diced

vanilla ice cream, for serving

Preheat oven to 350 degrees F. 

1.  For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl.

 2.  In a measuring cup or small bowl, dissolve the cornstarch in the orange juice and then mix it into the fruit.

3.  Pour the mixture into an 8 x 11-inch baking dish (or similar size) and place it on a sheet pan.

4.  For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.

5.  With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.

6.  Sprinkle the topping over the fruit, covering it completely.

7.  Bake for 1 hour, until the fruit is bubbling and the topping is golden brown.  Serve warm with ice cream.