Strawberry Rhubarb Crisp (Strubarb Crisp)

For some people, rhubarb is a word that makes the hair on the neck stand up.  And then there are folks like me who can't get enough of the stuff.  My amazing mother sometimes makes rhubarb 'creme' (sort of a soupy mess of rhubarb, made with fresh rhubarb, sugar, and potato starch that is absolutely delicious...)  I will probably make some of that in a few days as I have a lot of rhubarb in my garden which I need to use up.  But that's not what I'm making today.  I'm going to share a recipe for Strawberry Rhubarb Crisp.  I don't know where the recipe came from, but as it is so frequently the case, I will just assume that my mom gave it to me.  Crisps are fairly universally similar (oats, sugar, butter, spices) so I don't know if this one has any particularly unique qualities, but I shared a pan of it with my neighbors last month, and got an email back that said "Oh my, that crisp is so good! Wow. Thanks again!"  It's especially good with a dollop of vanilla ice cream on top.

INGREDIENTS:

TOPPING:

1 cup all purpose flour

1 cup oatmeal

1/2 cup granulated sugar

1 tsp cinnamon

1/2 tsp cloves

1/4 tsp ginger

1/2 tsp sea salt

1/2 cup melted butter

Combine the dry ingredients in a bowl, and mix until well distributed.  Pour in melted butter into the bowl, and mix until distributed.  Refrigerate until ready to use, if necessary.

 

FILLING:

2 cups fresh strawberries, washed, hulled and sliced (hull a strawberry by scooping the tip of a paring knife around the stem, using your thumb as a pivot point)

3/4 lbs fresh rhubarb, sliced into thin pieces (peel any stringy parts if desired, although it will cook down quite well)

1 1/4 cup granulated sugar (although I often omit the last 1/4 cup if the strawberries are extra sweet)

1/2 tsp cinnamon

1 pinch of salt

Mix all the filling ingredients together in a bowl, until well coated, and press into a pie dish or lasagna pan.  Spread out the topping, and bake at 425 for fifteen minutes, and then reduce heat to 350 and let it bake, checking it frequently for another 10-25 minutes (or until filling is bubbly.)  This timing can vary, depending on the thickness of the layer of fruit, and the type of baking dish. Transfer to a wire rack to cool a short while, but do serve it warm with some ice cream or a dollop of whip.