I’m not particularly fond of pie crust for sweet pies. I know, it’s odd. I will happily make (and eat!) chicken pot pie, but if you put a slice of blueberry, pumpkin, peach, or apple pie in front of me, chances are I will eat out the filling and leave the crust behind.
It’s the tail end of the rhubarb season around here, and the beginning of the strawberry, and I wanted to make some dessert combining the two classic spring flavors. Obviously, the pie was out.
Enter, strawberry Rhubarb Crisp!
I adapted the fruit portion of Ina Garten’s recipe (here), and used the crisp recipe from my favorite apple crisp.
4 cups rhubarb (sliced or diced into 1 in portions)
4 cups fresh strawberries (hull them all, half the larger ones)
1/2 cup granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup orange juice (I squeezed 1.5 oranges to make this much juice after zesting them)
3/4 cup all purpose flour
2/3 cup brown sugar, packed
1/3 cup sugar
1/2 tsp cinnamon
1/2 cup butter (1 stick, diced into 1 in pieces)
1 cup rolled oats
Preheat oven to 350F.
Toss the strawberries and rhubarb with the 1/2 cup of sugar and the orange zest. Stir the cornstarch into the orange juice until dissolved, then pour the orange juice mixture over the fruit and mix well. Pour into a baking dish. (This mixture can really bubble up, so you might want to put the baking dish on a baking sheet to prevent any spills on the bottom of the oven.)
Combine the flour, brown sugar, sugar, cinnamon, rolled oats, and butter. Using your hands or a stand mixer, combine until the mixture resembles crumbles (and there is no flour left on the bottom of the bowl). Sprinkle evenly on top of the strawberries and rhubarb.
Bake for an hour. The fruit should be bubbling, and the crisp should look golden brown. Let cool slightly, then enjoy!