Commona My Kitchen {Strawberry Rhubarb Crisp}

You all know that I'm a huge fan of Ina Garten {The Barefoot Contessa}. Not only is she a World Renowned Chef, but she hails from my neck of the woods. I love her North East sensibility and many of her recipes are similar to ones that I grew up with. 

I've made Ina's Strawberry Rhubarb Crisp before, but it was a tad too sweet for me, and there wasn't enough "crisp", in my opinion. 

So, I've adapted my own version of her original recipe.

Here is my take on Strawberry Rhubarb Crisp:

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved

1 cup granulated sugar

1 teaspoon grated orange zest

1 tablespoon cornstarch

1/3 cup freshly squeezed orange juice

1 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 + 1/2 cup quick-cooking (not instant) oatmeal,

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 1/2 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.

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. Ina suggests serving with ice cream. I prefer serving with

home made whipped cream.

I've been intimidated by Rhubarb before, but it was easy to find and easy to use. 

I could live off of this!

Hope you give it a try, it's the perfect dessert for Summertime.

XO,