As the growing season commences, we will be sharing recipes twice a month that revolve around common produce offered at the auction. For this first recipe share, strawberries and rhubarbs are being featured in this delicious crisp.
- 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
- 4 cups fresh strawberries, hulled and halved
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/2 cup freshly squeezed orange juice
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup quick-cooking (not instant) oatmeal, such as McCann’s
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, 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 and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. 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.
Recipe from Food Network courtesy of Barefoot Contessa: How Easy is That? Copyright (c) 2010 by Ina Garten. Published by Clarkson Potter for Food Network Magazine.
Hannah Bernstein is an intern with Rural Action‘s Sustainable Agriculture team. She is a senior at Athens High School and has been involved with Rural Action for four years.