Strawberry Rhubarb Crisp

Adapted from The Barefoot Contessa: How Easy is That? By Ina Garten


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

4 c fresh strawberries, hulled and halved if large

1 ½ c granulated sugar

1 ½ t grated orange zest

1 T cornstarch

½ c orange juice

1 c all-purpose flour

½ c light brown sugar, lightly packed

½ t Kosher salt

1 c rolled or quick oats (not instant)

12 T cold unsalted butter, diced (I ½ sticks)



Pre-heat oven to 350 degrees.

Toss the rhubarb, strawberries, ¾ cup of the granulated sugar and the orange zest together in a large bowl. Dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 X 11-inch baking dish and place it on a rimmed baking sheet lined with foil or parchment paper.

For the topping, combine the flour, remaining ½ cup of granulated sugar, the brown sugar, salt and oatmeal. Using an electric mixer, beat together the mixture at medium speed. With the mixer at 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 completely.

Bake for one hour, until the fruit is bubbling and the topping is golden brown.

Serve warm, with vanilla ice cream if desired. Serves 8