Every spring I marvel at my rhubarb plant as it pokes through the last of the snow. It is the first sign of spring and for that reason alone I adore this vegetable that we treat like a fruit. Its tartness just begs for sugar. In fact, I sometimes dip those first tender stalks in sugar and eat it raw.
Those less dedicated to eating rhubarb in its pure form will love it baked together with strawberries and a sweet, crumbly, streusel topping. I love this crisp with a scoop of vanilla ice cream for dessert, but even more for breakfast the next morning.
Serves 6 to 8
Prep Time: 20 minutes
Baking Time: 60 minutes
For the fruit filling:
1 pound fresh or frozen strawberries, cut into slices
6 cups rhubarb, cut into 1/2-inch slices
1 cup sugar
1/3 cup cornstarch
1 teaspoon lemon zest
1/2 teaspoon freshly grated ginger (or 3/4 teaspoon ground)
For the crisp topping:
2/3 cup all-purpose flour
2/3 cup brown sugar, well packed
2/3 cup old-fashioned rolled oats
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees F.
- In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, zest, and ginger. Place the mixture in a shallow 8-cup baking dish. Loosely cover with foil and bake for 30 minutes.
- While the fruit mixture is baking, make the crisp topping. In a medium-sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger and butter, until the butter is distributed evenly.
- After the fruit has baked for 30 minutes, remove the foil and cover with the crisp topping. Return to the oven and bake, uncovered, for an additional 30 minutes.
- Serve at any temperature with ice cream as dessert or even a dollop of yogurt as breakfast.
More Baked Goodness From Zoe:
- How to Write on a Cake
- No-Bake Strawberry Cheesecake
- Carrot Cupcakes
- Linzer Cookies
- Sweet, Cakey Banana Bread
- Chocolate Chunk-Peanut Butter Cookies
- Flourless Chocolate Torte
- Spring Cupcakes
- Lemon Meringue Cake
Zoë François, author of Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, studied at the Culinary Institute of America in New York. She now calls Minneapolis her home, where she has worked with some of the top talent in the culinary world — Steven Brown, Andrew Zimmern and many chefs at the D’Amico company. In addition to writing, Zoë teaches baking classes and consults at restaurants, and she maintains her baking blog, zoebakes.com. Her third book, Artisan Pizza and Flatbreads in Five Minutes a Day, comes out in October.
More Strawberries With Family and Friends