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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!