It's rhubarb harvest time and that means we need recipes that use serious quantities of it. This recipe looked promising - it uses 4 cups of chopped rhubarb. That was music to my husband's ears (he loves rhubarb--it's a Minnesota thing) but not mine. I decided to substitute strawberries for 1 cup of rhubarb. My husband was skeptical. (It makes him nervous when I start changing recipes.)
Well, ha! Because this crisp turned out to be really good. And with a few strawberries, the whole family could enjoy it. If your rhubarb addict is a purist, you may want to go with the original recipe which is 100% rhubarb.
Rhubarb Strawberry Crisp
Makes 8 servings
Adapted from Whipped the blog
1/2 cup brown sugar, firmly packed
1/2 cup whole wheat pastry flour (use CUP4CUP for a gluten-free version)
1/2 cup rolled oats
1/2 tsp cinnamon
1/4 cup melted butter
1/2 cup sugar
2 Tblsp cornstarch
1 cup water
1/2 tsp vanilla extract3 cups rhubarb, chopped
1 cup strawberries, quartered
Combine brown sugar, flour, oats and cinnamon in a bowl. Stir with a whisk until well mixed. Slowly add the melted butter while stirring. Mix until crumbly.
In a saucepan combine the sugar, cornstarch, water and vanilla. Cook and stir until the transparent and thick.
In a medium-sized bowl combine the rhubarb and the strawberries and mix together.
Spray the bottom of a 9" round pie pan or an 9" square pan with cooking spray. Add the rhubarb and strawberries. Pour the sugar syrup evenly over all the fruit. Sprinkle the crumble mixture on top.
Bake at 350 degrees for 45 minutes or until bubbly with a golden topping.
Serve warm with a scoop of vanilla ice cream.