Wednesday, June 24, 2009

Strawberry Rhubarb Crisp

Matt's Mom gifted us a bit of rhubarb from her garden and, after baking a strawberry rhubarb pie, we decided to try kickpleat's recipe for the best strawberry rhubarb crumble ever. I made three small dishes of it and gave away two - it didn't take us long to polish off the third!

I think the mark of a really good strawberry rhubarb recipe is one that isn't too sweet from the strawberries, or too tart from the rhubarb. There has to be a happy medium. This recipe is pretty dang close. You'll notice olive oil in the ingredients - I've never thought to include olive oil in a sweet recipe, but to be honest, didn't even notice it! Jeannette called for walnuts in her adaptation; I chose to use oats.

strawberry rhubarb crumble
everybody loves sandwiches adapted from smitten kitchen

4 stalks rhubarb, diced
3 cups strawberries, quartered
juice of one small lemon
1/4 cup sugar
3 tablespoons cornstarch
pinch nutmeg

1 cup flour
1 teaspoon baking powder
1 tablespoon brown sugar
zest of one lemon
1/4 cup melted butter
1 tablespoon olive oil
1/4 cup oatmeal

Preheat oven to 375F. Add the rhubarb and strawberries to a casserole pan, tossing with the sugar, cornstarch and nutmeg. Squeeze in lemon juice and stir to combine. Set aside.

In a small bowl combine all the topping ingredients. Using a wooden spoon, stir everything until clumps form. Use your hands to scatter the topping evenly over the fruit.

Bake for 45 minutes until the topping is golden and the fruit have created a bubbly sauce. Cool slightly and serve with ice cream.

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