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Tuesday, May 17, 2011

Barb and Berries

Charlie is not coming home this summer and I am sad.  It's good because he has landed himself a gig working for a professor at school, and he's actually getting paid.  (Those of you with college aged children will rejoice along with me because we have all been waiting patiently for our children to make some money of their own.)  Nonetheless, I'm sad because I'm selfish and I would like to have him around at least a little bit.  I am going to have to settle for just a couple of weeks in August before he leaves for his term abroad in Berlin.

Today as I was walking around the grocery store buying food for just the three of us I spotted some beautiful fresh rhubarb.  Charlie loves strawberry rhubarb crisp.  I used to make it for him whenever rhubarb was in season.  Normally I would have gotten all excited to whip up a crisp for dessert and then surprise him with it.  But he's not around.  Boo hoo.

But you know what?  We can have strawberry rhubarb crisp anyway so I bought that rhubarb and made the crisp.  It was really good.  And while I still miss Charlie, at least I enjoyed dessert.

Recipe:  Strawberry Rhubarb Crisp
(Ina Garten)


4 cups fresh rhubarb, 1-inch diced
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick cooking oats (not instant)
12 tablespoons unsalted butter, diced


Preheat the oven to 350F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup 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 8x11 inch baking dish and place it on a sheet pan lined with parchment paper to catch drips.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 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 toping is golden brown.


  1. Lovely seasonal recipe! Last time I tried rhubarb i didn't sweeten it enough. It was SO tart. This looks lovely.

  2. I'm not a fan of rhubarb, but it is interesting that Charlie is going to Berlin for his semester abroad. I was there two years ago and loved it. I think that in honor of Berlin you need a Schnitzel blog post!