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