Strawberry Rhubarb Crisp

Rhubarb from the midwest was available from the farmer's market well into the summer of 2019 due to the cooler and wetter than normal spring.  When fresh strawberries also were available, this recipe was a favorite!

For the Strawberry-Rhubarb Filling:

2 lbs. rhubarb, sliced 1/2" thick (about 8 cups)
1 1/4 cup sugar, divided
1 lb. fresh strawberries, hulled and quartered
3 T. cornstarch
2 teaspoons fresh lemon juice
1 teaspoon vanilla

For the Crisp:

1/2 cup unsalted butter, cold, cut into small dice
1 1/2 cups packed brown sugar

1 1/2 cups flour
1 1/4 cups rolled oats
3 T. canola oil
1 1/2 teaspoon cinnamon
3/4 teaspoon kosher salt

Preheat oven to 375 degrees.

For the strawberry rhubarb filling:  

In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.  In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.  Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice.  Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.  Transfer the mixture to a 9 x 13 inch baking dish.

For the Crisp topping:  Combine all the topping ingredients in a medium bowl.  Using a pastry blender, cut the ingredients together until large crumbs form. I use my hands to blend this so I get bigger chunks of crisp.  

Sprinkle topping evenly over the filling.  Bake for 25 minutes, reduce oven to 325 degrees and continue to bake for another 30 minutes.  

Let crust rest for about 20 minutes before serving.  Serve with vanilla ice cream.

*adapted from a farmgirl's dabbles