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Strawberry (and Rhubarb) Fields Forever

July 4, 2008

The Farmer’s Market is exploding at the seams with plump succulent strawberries. It seems farmers and shoppers alike, lured by the sweet fragrant juicy wonders all have scarlet-stained fingers from the abundant samples. While a bowl of fresh strawberries is refreshing, I decided to make one of my favorite desserts with this week’s bounty:  Strawberry Rhubarb Crisp.

Oh rhubarb… We just dice you up and put you in the oven and you mellow out into a soft chewy tangy delight.  You’re so popular, I have to get to the market early before you sell out or reserve you a week in advance. I keep forgetting you’re a vegetable and treat you like a fruit. Rhubarb, will you marry my strawberries this week, for the perfect mixture of sweet and tart?


Strawberry Rhubarb Crisp


2 baskets strawberries, quartered

2 pounds of rhubarb, diced into ¾ inch slices

¾ cup sugar (I like it on the tart side so add a little more if you like yours sweet)

Juice of half a lemon


2 cups old fashioned oats

3/4 cup flour

3/4 cup brown sugar

1/2 teaspoon salt

1 tablespoon cinnamon

1 1/4 stick butter, softened and sliced into 1/4 inch rounds

Mix together strawberries, rhubarb, sugar, lemon juice in a 9 x 12 inch pan. In a large bowl, mix together oats, flour, salt, sugar, cinnamon, and butter. Using your hands, mix together into chunky batter. Sprinkle the crisp topping over fruit and bake at 350 for 40-50 minutes until topping is browned and the fruit caramelizes. Cool before eating.

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