Red, Red...Rhubarb

One of my favorite springtime foods is rhubarb.  I know that you can buy it frozen year-round, but that just doesn't work for me.  I think the fact that it is only available for a short time makes it special, and I can't wait for that first taste of the season. 
We always had lots of it around when I was a kid - I think every farm in rural Ontario has a patch of it growing out back somewhere.  We had armfuls of it.  I even tried planting some of my own in my Toronto backyard.  We moved before the plant really had a chance to get established...I hope the new owners appreciate it!

So when I spotted some at the farmers market I was thrilled.  I love it any way that it is prepared...a simple compote, muffins, cakes, and of course, in a pie.  I am a terrible pie-maker.  Pastry is just not my thing...so that was out.  I have the best memories of my grandma's rhubarb cakes.  They were perfectly moist, but with a crunchy streusel topping.  I have tried to replicate it but have never been able to get it right.  So...I decided to stick with what I do best...the perfect spring dessert...a strawberry rhubarb crisp.

I saw a recipe online from the NY Times that included orange juice and zest in their rhubarb crisp, so I decided to try it in my version this time.

I used organic strawberries for this.  I personally don't always buy organic, but strawberries are one to consider.  They are #2 on the dirty dozen list for highest levels of pesticide residue.  See the whole list here: http://www.ewg.org/foodnews

First, I chopped up my rhubarb and my strawberries - try to make them about the same size.  Some people peel the rhubarb, and some don't.  I try not to because a) I'm too lazy and b) you end up peeling off all of that great red color.  If the stalks are a bit older or the skin is thicker, then sometimes it is better to peel a bit off.
 

Ok...so before we look at the crumbs...this is not exactly a low-fat recipe...it has almost a whole stick of butter!  I usually make mine with a much higher ratio of oats than other recipes I've seen.  That's just the way I like it.  I just get in there with my hands to mix the butter into the crumb ingredients - it's messy but works the best.

Strawberry Rhubarb Crisp
4 cups chopped rhubarb
2 cups chopped strawberries
1/4 cup sugar
1 tbsp. orange juice
1 tsp orange zest

3/4 cup brown sugar
1/2 cup flour
1 cup rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
7 tbsp. cold butter

Preheat oven to 375.  Grease 9 inch square baking dish with butter.

Mix fruit together with sugar, orange juice and zest.  Spoon into baking dish.

Mix together dry ingredients and then work butter into the mixture until it is well incorporated and large crumbs are formed.  Spoon this on top of the fruit mixture in the baking dish.

Bake for 45 mins.  Serves 6-8.

And here is what Mike and I had for dessert!  I definitely liked the addition of the orange juice and zest.  I might even add a little more next time.