Caramelized Rhubarb & Strawberry Crisp
Rhubarb, I find is one of those thing people either love or not. I like it, in fact I used to pluck it from the garden as a kid, peel the curly red strings and carry around a little bowl of sugar for dipping to gnaw on it raw.
There is something about the tart and sweet combination. That must be why strawberries love it too. The two are a traditional summer combination however, the problem I usually find is that people cook rhubarb to death, stewing it, leaving it a limp, stringy mess.
Rhubarb doesn’t need any water added when it’s cooked. Like most things from the garden, rhubarb is full of juice. All it needs is a spot of sugar and a bit of heat to pull out those juices and soften the rhubarb. Just a little brown sugar coats and creates a great, caramelized sweetness for the tart fruit. Add some berries and you’ve got yourself a fresher twist on an already classic dessert.
CARAMELIZED RHUBARB AND STRAWBERRY CRISP
1 1/2 Cups Rhubarb
1/4 Cup Brown Sugar
2 Cups Strawberries
1/4 Cup Whole Wheat Flour
1/2 Cup Oatmeal (Whole)
1/4 Cup Brown Sugar
1/4 Cup Margarine
pinch of salt
Wash and trim the ends from the rhubarb. Chop stalks into 3/4″ pieces.
Add the rhubarb to a medium sized saucepan. Sprinkle over the 1/4 Cup of brown sugar and bring flame to a medium setting.
Stir occasionally to coat the rhubarb as the sugar melts and to keep it from sticking until the rhubarb begins to release it’s juices.
Simmer to soften, about 10 minutes.
Once the rhubarb is fork tender, add the strawberries.
Simmer for another 5 minutes or until everything is just softened (not mushy) and juicy.
In the meantime, in a medium bowl, add the margarine, oats, flour, brown sugar and salt.
Mix everything with a fork until well combined.
Preheat the oven to 350ºF.
In a short baking dish (7″x4″ x2″deep), add the fruit and cover it evenly with the topping mixture.
Bake for 18 – 20 minutes.