Mike's Local Gourmet: Strawberry Rhubarb Crisp - NBC Right Now/KNDO/KNDU Tri-Cities, Yakima, WA |

Mike's Local Gourmet: Strawberry Rhubarb Crisp

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Strawberry Rhubarb Crisp Strawberry Rhubarb Crisp
NBCRightNow.com - Here's the recipe for Chef Brian Hodges' Strawberry Rhubarb Crisp!

4 cups fresh rhubarb, 1-inch diced (4-5 stalks)
4 cups strawberries, hulled and halved
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup oatmeal (not instant)
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

1) Preheat oven to 350°

2) Toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large mixing bowl.  In a measuring cup, dissolve the  cornstarch in the orange juice and then mix it into the bowl with the fruit in it.  Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

3) For the topping, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.  Add the butter last and toss together gently (like a salad) until well combined.

4) Sprinkle the topping over the fruit (covering it completely) and bake for 1 hour.

This dish can be made using whatever fruit you want (doesn't have to be rhubarb & strawberries)!  Apples, cherries, pears, whatever you have available and fresh to you!  Serve it warm with a scoop of vanilla ice cream...YUM!