Spring is in gloriously full bloom here in the Northeast and it seems that everyone’s gardens are producing beautiful flowers and fruit. Last week, we were having lunch with James’ parents and they sent us home with a bouquet of rhubarb. I’ve never cooked with rhubarb before, so I looked around at a whole bunch of recipes and combined them to create this one.
The entire thing took 20 minutes of hands-on time, which was perfect because we brought it to a family breakfast gathering — and I’m not much of a morning person. So the easier, the better! It turned out to be just the right balance of sweet and tart, with a satisfyingly crunchy topping.
3 cups quartered strawberries
3 cups diced rhubarb
1/2 cup white sugar
1/4 cup cornstarch
1 orange zested and juiced
1 tablespoon vanilla
1 1/2 cup flour
1 cup packed brown sugar
1 cup softened butter (room temperature)
1 cup old fashioned oats
1 teaspoon cinnamon
1. Preheat oven to 375 degrees. Combine the strawberries, rhubarb, cornstarch, orange juice and zest, and vanilla with a wooden soon.
2. Combine topping ingredients by pulsing in a food processor (with a pastry attachment if you have one).
3. Spoon the strawberry/rhubarb mixture into a pie pan, cast iron skillet, or baking pan. Layer with topping. Bake for 25-30 minutes.
This recipe fits in a 9″ x 13″ pan, two pie pans, or a large cast iron skillet. I opted for a pie pan and a smaller skillet because I’m a rebel like that.
We topped this with homemade whipped cream and devoured it with good, strong coffee. James’ mom even went for seconds — the ultimate seal of approval.
What’s your favorite thing to make with rhubarb?