Tuesday, June 7, 2011

"Not if it's in cans..."

And what should appear on my desk that Monday morning? A grocery bag full of rhubarb. One of our coworkers shared his spring crop of rhubarb. Andy loves Rhubarb pie, but I had no pie crusts. Found this recipe and gave it a whirl. Turned out great. It was even healthy – you know the oatmeal in the crumb topping? Hey… you need to get your fiber where you can!
A side note… my Grandpa Dekker passed away on May 21, something he always said… “think the rain will hurt the rhubarb?” Then with a smile, “not if it’s in cans.” Not sure what that means… but it made him smile and today - it makes me smile. (so does the bottle of Franks in the picture.)

Old-Fashioned Strawberry-Rhubarb Crisp

What you need!
2 pounds rhubarb stalks, sliced 1/2 inch thick
1 1/4 cups sugar
1 pound strawberries, hulled and quartered
3 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups light brown sugar
1 1/2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 1/2 teaspoons cinnamon
3/4 teaspoon salt

Make it!
Make te filling: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
Make the topping: Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
Make Ahead The topping can be refrigerated overnight. Bring to room temperature before using. Serve With Vanilla ice cream.

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