Strawberry Rhubarb Crisp

Whether you call it a "crisp" or a "crumble" its always delicious when made with fresh Oregon strawberries.

Our friends at The Pumpkin Patch on Sauvie Island open their farm late spring, early summer for all the u-pickers to come and gather the bounty from our rich and diverse agricultural area.

With my friend and pastry chef Gretchen in tow, we met owner and farmer Carrie to create this very simple and delicious recipe that you can easily make in a very small space. We made ours in our TrailerChix mid-century Airstream Argosy.

If you are in the Portland Oregon area be sure and stop in at The Pumpkin Patch on Sauvie Island and say Hello! to our friend Carrie. 

Strawberry Rhubarb Crisp

Prep time: 25 minutes         

Cooking time: 1 hour

Serves: six

 

 

 

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

4 cups fresh strawberries, hulled and halved, if large

¾ cup granulated sugar

2 tsp. grated orange zest
1 Tbls. cornstarch

1/2 cup freshly squeezed orange juice

1 cup Bob’s Red Mill all-purpose flour

3/4 cup dark brown sugar, lightly packed

1/2 tsp. Diamond Kosher salt

1 cup Bob’s Red Mill rolled oats

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

Vanilla ice cream or sweetened whipped cream, for serving

Preheat the oven to 350 degrees F.

In a large bowl, combine the rhubarb, strawberries, 3/4 cup sugar and the orange zest. In a small bowl, 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 or 10 inch Lodge cast iron skillet and place it on a sheet pan to catch drips.

For the crisp topping, combine the flour, brown sugar, salt and oats.  Add the butter and using a pastry cutter, two knives or your clean hands, mix it until it resembles small peas. There will be tiny pieces of butter throughout the topping. This is okay. You want those little balls of butter-they equal deliciousness! 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. Serve warm with ice cream or freshly whipped and sweetened cream. I always add a bit of real vanilla extract too!