Rhubarb Crisp

By dmarquardt

Ingredients

• Filling:
• 2 1/2 pounds fresh rhubarb, diced
• 1 pound fresh strawberries, hulled and halved or quartered
• 1 1/3 cups sugar, divided
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons cornstarch, sifted
• 2 teaspoons orange or lemon zest
• Topping:
• 1 3/4 cups all-purpose flour
• 1 2/3 cups brown sugar, packed
• 1 1/2 cups quick-cooking rolled oats
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 teaspoon salt
• 1 sheet pie crust, (if frozen) thawed

Preparation

Step 1

Directions

Preheat oven to 350º F.
Unroll 1 sheet pie crust and gently press it into a 9-inch pie dish.
Trim off excess and pre-bake (if needed) according to packaging directions.
Place diced rhubarb in a large bowl and toss in 1 cup sugar.
Let sit for 15-20 minutes, drain and discard rhubarb juice, then add in strawberries, remaining sugar and orange zest.
In a small glass, stir cornstarch into orange juice and whisk until dissolved. Pour cornstarch slurry over fruits and toss everything together to coat.
Pour fruits into prepared pie dish and smooth into an even mound.
In another large bowl, combine flour, brown sugar, oats, butter, cinnamon, nutmeg and salt, and use a pastry cutter or your hands to blend.
Note: mixture should be crumbly and sand-like, with butter the size of small pebbles.
Sprinkle oat mixture generously onto fruit mound, making sure to evenly cover the surface.
Place in oven and bake for 50-60 minutes, or until topping is golden brown and filling is bubbly.
Remove from oven and let cool 10 minutes, then serve hot with vanilla ice cream or whipped cream.

Recipe adapted from Food & Wine