Ina's Strawberry Rhubarb Crisp

 

Hello beautiful Blogland Besties!

Happy Friday Eve - the weekend is almost here. ☀️ 

I hope whatever you'll be doing, that your weekend is filled with sun and fun. 

We recently picked up a rhubarb plant when we got more flowers for planting in my pots. We haven't put it in the ground yet...still trying to figure out where we want it to be. But we got it because we talked about how much we love strawberry rhubarb goodies for summer. And it brought back a memory for me of making Ina Garten's strawberry rhubarb crisp recipe for my Dad's birthday a few years ago. 

This was pre-Matt. Lol But the kiddos and I stayed at a cabin that my Dad and step Mom had rented from a family member of hers. My brother and Jill came to spend some of the weekend with us too. We went on a pontoon ride with my step Mom's relatives, played yard games, ate yummy food and had a great time together. I wanted to bring a dessert to donate to the cause - and I had found rhubarb in the grocery stores. So I looked up a recipe and this Ina one popped up. I gave it a try and it was SO good!! I didn't take a pic of it that weekend obviously. But I forgot all about it until now. I thought I'd share it because I remember thinking it was the best crisp I ever had. Of course we had it warm with ice cream. 

😋

Here is our cute little rhubarb plant ready to get put somewhere in our yard. 

I looked up the recipe and here it is. You can also find it on her Barefoot Contessa website here.

• 
  4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
• 4 cups fresh strawberries, hulled and halved, if large
• 1¼ cups granulated sugar, divided
• 1½ teaspoons grated orange zest
• 1 tablespoon cornstarch
• ½ cup freshly squeezed orange juice
• 1 cup all-purpose flour (see note for gluten-free)
• ½ cup light brown sugar, lightly packed
• ½ teaspoon kosher salt
• 1 cup quick-cooking (not instant) oatmeal, such as McCann’s (see note for gluten-free)
• 12 tablespoons (1½ sticks) cold unsalted butter, diced
• Vanilla ice cream, for serving

Preheat the oven to 350 degrees

For the fruit, toss the rhubarb, strawberries, ¾ cup 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 × 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 ½ 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.

Note: To make this recipe gluten-free, substitute 1 cup Cup4Cup all-purpose gluten-free flour for the 1 cup all-purpose flour and use gluten-free oatmeal, such as Bob's Red Mill, for the quick-cooking oatmeal.

If you like strawberry rhubarb anything, I strongly urge you to make this recipe! I plan to make it very soon this summer. 

Enjoy!

xoxo