From the Kitchen of Angie St. John
June is here and it's strawberry season here in Massachusetts! Strawberries and rhubarb complement each other so nicely and strawberry rhubarb crisps and pies are a staple of baking in New England. This recipe is quick and easy. Enjoy it all hours of the day; for breakfast, a snack or dessert. Pair with a scoop of vanilla ice cream or a dollop of whipped cream. You can make this recipe again and again, using any seasonal fruit - blueberries, raspberries, apples, you name it!
Ingredients for the Filling
4 cups of rhubarb, chopped
1 quart of strawberries, remove stems and chop
1 cup water
1 cup granulated sugar
4 tablespoons cornstarch
1 teaspoon vanilla extract
a pinch of salt
Ingredients for the Oatmeal Crumble Crisp
2 cups flour
2 cups brown sugar
1 1/2 cups old fashioned oats
1 cup butter, melted
1 teaspoon ginger
1 teaspoon cinnamon
a pinch of salt
1. Preheat your oven to 350F
2. Add your strawberries to a large sauce pan and mash them up using a potato type masher.
3. Add the chopped rhubarb and mix. Then add sauce pan and then add the water, granulated sugar, salt and cornstarch to the sauce pan and mix again.
4. Cook over high heat until the mixture is thickened (about 10 minutes)
5. Remove sauce pan from heat and stir in the vanilla and let sit.
6. Meanwhile, in a large bowl, mix the flour, oats, brown sugar, salt, and melted butter until crumbly.
7. Using a sprayed 9x13 pan, lightly press the crumble mixture into the bottom of the pan (set some crumble aside for sprinkling on top).
8. Layer with the strawberry rhubarb mixture and sprinkle the extra crumble mixture across the top.
9. Bake for 45 minutes and then let it cool for 20 minutes before serving.