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Author Notes: Without rhubarb, strawberries are mute. —slapdash
Food52 Review: We love cooks who have conviction -- and Slapdash has plenty! We especially like Slapdash's insistence on using a "WOODEN SPOON" -- the admirable, single-utensil, hard core approach to mixing. (Not that we do it ourselves.) This is a fairly classic crisp -- note the even 1/2 cup proportions in the topping. Commit them to memory and you can make this dessert anywhere. - A&M
cup (soft but still firm) butter
cup firmly packed brown sugar
cup rolled oats
3/4" - 1" thick stalks red rhubarb
quart fresh strawberries
cup granulated sugar
cup unbleached flour
- Preheat oven to 350 degrees. Wash the rhubarb and the strawberries in cold water.
- Cut off the gnarly ends of the rhubarb and slice into 1/2" slices, cross-cutting any wide bits in half. Put in a medium sized mixing bowl.
- Hull the strawberries and slice each one into 1/4" slices. Add them to the rhubarb.
- Add the granulated sugar and unbleached flour to the rhubarb and strawberries and mix WITH A WOODEN SPOON until the fruit is coated. Set aside.
- Cream the butter WITH A WOODEN SPOON in a medium mixing bowl.
- Add the brown sugar and, WITH A WOODEN SPOON, mix until smooth.
- Add the flour and, WITH A WOODEN SPOON, mix until smooth.
- Add the rolled oats and, WITH A WOODEN SPOON, mix until smooth.
- Put the strawberry RHUBARB into an 6" x 3" round casserole dish making sure to scrape everything from the bottom of the mixing bowl into the casserole.
- Spread the oatmeal mix evenly over the top of the strawberry RHUBARB.
- Place the casserole dish on a cookie sheet on the middle shelf of the oven (as it can't help but overflow, it is that loud). Bake until the top is golden brown, 40-50 minutes.
- Serve while still quite warm with heavy cream, custard or vanilla ice cream.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Strawberry Recipe