This past weekend at my neighborhood farmer’s market, the strawberries were perfection. Perfectly ripe. Sweet as candy. I could smell the fragrance from aisles away. I think that I was so intoxicated by the smell and taste – I ended up purchasing an entire flat (12 baskets). Strawberries for breakfast, strawberries for a snack, freezing some to make smoothies. I still had more than I knew what to do with, so I decided to make a strawberry rhubarb crisp to bring along to Sunday brunch with friends.
I looked up a few recipes that had a lot of sugar, so I decided to tweak a few things, like cutting the sugar by adding in an orange instead. Here is my version. You could serve with vanilla ice cream or whipped cream -or just enjoy by itself.
Strawberry Rhubarb Crisp
6 stalks of fresh rhubarb, cut into 1 inch pieces
3 baskets of fresh strawberries, hulled and halved
1 cup of brown sugar
Zest of one orange
Juice of one orange
1 cup + 1 tablespoon of flour
pinch of salt
1 cup of oatmeal
1 stick of butter (at room temperature)
1 teaspoon of vanilla extract
Preheat oven to 350 degrees.
In a large bowl, toss the strawberries, 1/2 of the brown sugar, orange zest and orange juice with 1 tablespoon of flour.
Pour this mixture into a large buttered baking dish (I used a large, shallow Le Creuset).
In another bowl – or the can use the same one (which I did to save on the mess), add the rest of sugar, 1 cup of flour, salt, oatmeal, butter and vanilla. Combine the mixture until it forms a crumble-like consistency. Sprinkle evenly over the fruit, and bake for 1 hour. The fruit should be bubbling and the crumble a golden brown color. I made this the night before, covered it and left it at room temperature. I imagine it would be excellent right out of the oven – still warm and bubbling. This served 8 people by the way. Enjoy!