strawberry rhubarb crisp

David Burgess

 We have lots of rhubarb in our garden and this is a summer favorite served warm with a scoop of ice cream. It’s a variation on a recipe by Mark Bittman from the New York Times.

• 6 TBSP cold butter, cut into small pieces plus more for greasing pan

• 5 cups of rhubarb, cut into 1 inch pieces

• 3 cups strawberries, quartered or halved

• ¼ cup white sugar

• 1 tablespoon orange or lemon zest

• ¾ cup brown sugar

• ½ cup all-purpose flour

• ½ teaspoon cinnamon

• pinch salt

• ¾ cup rolled oats

• ½ cup pecans or walnuts 

1.     Heat oven to 350 degrees.  Grease a 9 inch square pie with butter.  Toss rhubarb and strawberries with white sugar, orange juice, and zest and spread in baking dish.

2.     Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together.  Add oats and pecans and pulse just a few times to combine.

3.     Crumble the topping over rhubarb and bake until golden or beginning to brown about 45-50 minutes.