Strawberry-rhubarb combos make me instantly think of summer. My mother used to buy strawberry rhubarb pie from our local supermarket as soon as it became available (baking wasn’t her favorite pastime…). Back then, I thought the rhubarb was too sour, but now I appreciate – and look forward – to the sweet-tart combination.
Give me a slightly warm crisp with some cold vanilla ice cream, and I’m in summertime heaven. I started with this Bon Appetit recipe:http://www.epicurious.com... (when in doubt, search Epicurious.com for inspiration), and just reduced the amount of sugar in the filling and nixed the cardamon, which I didn’t have on hand at the time. The recipe called for 2 pounds of rhubarb, which I think was a bit excessive – you could get away with 1.5 lbs, depending on your desired strawberry-to-rhubarb ratio (I tend to like more strawberries).
Be sure to get yourself some vanilla ice cream with this dish. I personally don’t think it’s the same without it! —Lauren Margolis
old fashioned oats
all purpose flour
light brown sugar
all purpose flour
In This Recipe
Preheat your oven to 375 degrees.
Prepare the filling first. Slice the rhubarb into 1/2 inch slices. In a big bowl, mix the sliced rhubarb and strawberries with the sugar, orange juice, and flour. Set aside.
To prepare the topping, stir together the oats, flour, brown sugar, nutmeg, and salt in a medium bowl until mixed. Dump in your cold butter cubes, and pinch together your fingertips with the butter and oat mixture to form small pea-sized clumps. It’s okay if the clumps aren’t all the same size – just make sure the butter is evenly distributed among the oat mixture.
Butter the bottom and sides of a 9 inch pie plate. Spoon the strawberry rhubarb mixture into plate and top evenly with the crisp. Place the plate on a baking sheet (to avoid any spills going into your oven). Bake for 45 minutes, or until the top is browned and you can see the filling bubbling slightly.
Remove crisp from the oven and cool slightly. Serve with your favorite ice cream.