This is a crisp I created for my Cooking Channel Weekend Baking post. There is really nothing better than the combo of sweet berries and tart rhubarb. If you are one who has never tasted rhubarb, or tried and decided it is not your thing, I beg you to try it again. Maybe you won’t want to grab a stalk out of the garden and plunge it, raw, into a jar of sugar. That is a more advanced move. The trick is to start gradually, combine it with lots of strawberries and a sweet crunchy crisp. This is not cheating, the rhubarb is still playing an essential role in the flavor of your crisp. It is adding a tart dimension to a potentially overly sweet dessert; like adding lemon zest to balance sweetness, but it is even more interesting. Pretty soon you will have a rhubarb plant growing in your yard and long for the first stalks to poke out from the spring snow and then dread the last days, when the heat of summer has made the plant too tough to eat. That is why I make this plea now, when rhubarb is at its best!
1 pound fresh or frozen strawberries, cut into slices
6 cups rhubarb cut into ½-inch slices
1 cup sugar
1/3 cup cornstarch
1 teaspoon lemon zest
½ teaspoon freshly grated ginger (or ¾ teaspoon ground)
2/3 cup all-purpose flour
2/3 cup brown sugar, well packed
2/3 cup old fashioned rolled oats
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
6 tablespoons unsalted butter, melted
Preheat oven to 350°F
In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
While the fruit mixture is baking make the crisp topping. In a medium sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger, and butter, until the butter is distributed evenly.
After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.
Serve at any temperature with ice cream as dessert or even a dollop of yogurt as breakfast.