It was the fourth of July. And I needed to make something with strawberries. Because, it would be un-American not to. But what? I wasn’t in the mood for pie–it felt too fussy. I’ve not had a lot of luck with many strawberry cakes.
Oh, but rhubarb. I do love rhubarb. Even though it does look suspicously like celery. It makes me feel conflicted.
And then I remembered a lovely strawberry rhubarb crisp I had once made. It was a Barefoot Contessa recipe (I want her to be my neighbor and bring me goodies wrapped in tissue paper and twine). I found the recipe, and it was just as good as I remember. Strawberry and rhubarb mixed with orange zest and orange juice, so it tastes all summery and delicous. A buttery, oatmealy crisp topping that is so very delicous. Served with ice cream, and it is just sheer perfection! Enjoy!
Strawberry Rhubarb Crisp (from the Barefoot Contessa)
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest (I didn’t measure and just did one orange)
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Preheat the oven to 350 degrees F.
For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
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. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.