This was a hit with Christine and Kerry and my grandson, Levi, who loved the sweet/tart flavor. The extra crisp was requested by Kerry who always loves a double crisp. Best served at room temperature!
Ingredients:
Crisp (I made two separate bowls as it's easier to mix with your hands)
1 cup flour
3/4 cup old-fashioned rolled oats (not quick oats)
3/4 cup packed light brown sugar
1/4 teaspoon salt
10 Tbsps. unsalted butter, cold and diced into small pieces
Strawberry/Rhubarb Mixture
1 1/2 lbs. fresh strawberries (I used two 1 lb. packages of fresh strawberries),
hulled and cut into 3/4 inch pieces (about 5 cups).
1 1/2 lbs. fresh rhubarb, sliced into 1/2 inch pieces (about 5 cups)
**do not cut the fruit too small as the filling will turn to mush in the oven**
3/4 cup granulated sugar
1 1/2 tsp. zest from one orange
2 Tbsps. orange juice
2 1/2 Tbsps. cornstarch
Good vanilla ice cream, for serving
Preheat over to 375 degrees. Spray a 9 x 13" baking dish with baking spray and set aside.
Make the Crisp:
In a mixing bowl, whisk together the four, oats, brown sugar, and salt while breaking up any clumps of brown sugar with fingers. Add cold butter cut into small pieces and rub into the mixture using fingertips until it comes together in pea-size crumbles and no clumps of butter remain. I did this twice. Place bowls in the refrigerator while preparing the filling.
Strawberry/Rhubarb Filling:
Put strawberries, rhubarb, orange juice, and zest into a large mixing bowl. Whisk together sugar and cornstarch and pour into fruit. Toss mixture in bowl to evenly coat.
Pour the strawberry/rhubarb mixture into the prepared baking dish and spread evenly in the dish. Sprinkle crisp mixture evenly over the top using crisp mixture for one half and one crisp mixture over the other half. I had extra strawberries so I added them to the top. The extra crisp is delicious!
Bake in a preheated oven for 30-40 minutes until juices are bubbling and crisp is golden brown.
Serve warm with vanilla ice cream.
*adapted from Cooking Classy
