Strawberry-Rhubarb Crisp

I get nostalgic when I see a stalk of  rhubarb; it means Spring is here! It means sitting in the kitchen with my Grammy making muffins, pie and sauce. For my husband memories of rhubarb are raw stalks dipped in sugar and peter pan caps made from the large leaves. Of course when I think of a rhubarb dessert, “Crisp” comes to mind. Crisps are as delicious as pies, and not as fussy. They are an old dessert that has continued to be popular.
Time and Effort: This recipe takes about 20 minutes to make and 35-45 to bake.
History: Crisps and Crumbles have been around the American kitchen since colonial times.
Worth Adding to your Dessert Repertoire: No ding, dong, duh!
Crisp is a no fail dessert in my opinion, add a dollop of whipped cream and you can’t go wrong!

Recipe :Strawberry-Rhubarb Crisp
Dessert of the Day
Kim Laidlaw

Serves 8

6 rhubarb stalks, cut into 1/2 inch pieces
1 pt (16oz) strawberries, hulled and halved lengthwise 1/2 cup plus 1/3 cup granulated sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/3 firmly packed light brown sugar
1/4 tsp kosher salt
1/2 cup unsalted butter, melted

Preheat oven to 350 F (180 c)

In a large bowl, stir together the rhubarb, strawberries and 1/2 cup granulated sugar until well mixed. Pour into a 2 1/2 qt baking dish.

In another large bowl, stir together the flour, rolled oats, 1/3 cup granulated sugar, brown sugar, and salt until blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture evenly over the filling.

Bake the crisp until the rhubarb is tender, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Let cool for 10 minutes. Serve warm. The cispt can be cooled, covered with plastic wrap, and stored at room temperature for up to 2 days.