Jenn’s Cook Book

Is it Spring yet? I’ve decided that it is. So, to celebrate the beginning of Spring (albeit a week or so early), I made a yummy, fruity, crispy dessert to enjoy the first tastes of the season. Last week, my local paper ran a great article on Cobblers, Crisps and Crumbles, the easy alternative to pies and tarts. Last summer, I made a Rhubarb Crisp that turned out awesome, so this time I modified a recipe from Simply in Season to make this Strawberry-Rhubarb Crisp.

While I used fresh fruit, you could certainly use frozen fruits and berries of nearly any variety. What is great about these desserts is the versatility and ability to swap flavors and spices so readily to make a completely personalized dessert. Rhubarb is just now available, and will be until early to mid-summer, and pairs wonderfully with fresh strawberries. Serve this dessert warm and bubbly with vanilla ice cream.

10 stalks rhubarb, roughly chopped
1 pint strawberries, roughly chopped
1/2 cup sugar
1 orange, zested and juiced
1 tsp vanilla extract
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
1 cup (2 sticks) butter, softened  
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup walnuts, chopped (optional)

Preheat oven to 350F and coat a 13×9 baking dish with cooking spray.

Combine chopped rhubarb and strawberries in a large saucepan. Stir in sugar, orange zest and juice, and vanilla extract. Over medium heat, bring mixture to a boil and stir frequently for 5 minutes. Remove from heat and set aside.

In a large bowl, combine flour, rolled oats, sugar, butter, salt and cinnamon. Using an electric mixer on low speed, beat until crumbly and moist. Press half of the flour mixture into the bottom pan to create a crust. Pour fruit mixture over crust and spread into an even layer.

Mix walnuts into remaining half of flour mixture. Sprinkle mixture over fruit filling. Bake for 25-35 minutes until topping is golden brown and fruit mixture is bubbly. Allow to cool 10-15 minutes, then serve.

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