Like I told you, we have two new members who are supplying BBC with rhubarb. Why did I dig mine up 20 years ago thinking there was nothing to do with rhubarb. Here is one of Jeff’s and Kelley’s favorite recipes.
Strawberry Rhubarb Crisp, Recipe courtesy of Ina Garten
Total Time 1hr 25 minutes
Prep-25 minutes/Cook 1 hr, Yield: 6 servings
4 cups fresh rhubarb (well have it at the Camas market, try and make it out there) 1- inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large. We had strawberry plants last week that we sold out of. Way to go Nina.
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann’s
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
Directions: Preheat oven to 350 degrees F. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 -by-11 inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
You think this is delicious?? Wait until I post Ute Red Currant Dessert Creme in a day. She’ll be bringing currants to the Salmon Creek Market on Thursday. In the mean time enjoy!!!