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STRAWBERRY RHUBARB CRISP

Also see article: Will the Real Strawberry Please Stand Up
This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in Basking Ridge, NJ.


For the filling:
1 lb roughly chopped rhubarb.  (Buy a little more than a pound so after you trim the ends you are left with a full pound).
1 ½ cups sugar
½ cup water
2 tablespoons corn starch
1 lb strawberries, stem end cut and then quartered.


Mix all of the above ingredients except the strawberries, and simmer in a saucepan until it thickens, about 10-15 minutes.

While the filling is cooking, make the topping:

1 cup all purpose flour
1 cup instant oatmeal
5 oz. brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Pinch of salt
5 oz cold butter, diced

Mix all the ingredients, except the butter, in an electric mixer.

Then add the butter one piece at a time and continue to mix until a coarse meal is attained.

Allow the filling to cool and then mix in the strawberries. 

Pour the filling into a nine-inch cake pan, top it with the crust and bake it for 20 minutes at 425 degrees.

Serve it with your favorite ice cream. 

It won’t make you sick, cure anything that ails you, make you a better lover, or incite people to behead you. But your taste buds will be very happy.