Mom's Rhubarb & Strawberry Crisp

 

Like many treasured family recipes, my Mom's Rhubarb Strawberry Crisp holds a special place in my heart. My Mom isn't a baker as such, but she has mastered some desserts really well, like her Nanaimo Squares and fabulous Fruit Crisps. Her luscious crisp topping is a sweet nutty mx of oats, brown sugar, cinnamon, melted butter, flour and slivered almonds, which bakes into a buttery, nutty crispy crumble. Mom's Rhubarb Strawberry Crisp can be made any time of the year, but it tastes best when fresh local Ontario rhubarb is at its peak.

Mom's Rhubarb & Strawberry Crisp
Serves 8

Filling:

1 lb rhubarb stalks, sliced 1/2 inch thick

1/2 cup granulated sugar, divided

1/2 lb strawberries, hulled and quartered

1 1/2 tbsp cornstarch

1 tsp fresh lemon juice

1 tsp pure vanilla extract

Crisp Topping:

1 stick (4 oz) unsalted butter, softened

1/2 cup light brown sugar

3/4 cup all-purpose flour

3/4 cup quick-cooking rolled oats

1/4 cup slivered almonds

1 tsp cinnamon

1/4 tsp salt

Preheat the oven to 375°F. In a bowl, toss the rhubarb with half 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, and discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to an 8 or 9-inch square glass baking dish.

Combine all of the topping 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°F 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 with a big scoop of vanilla iced cream, if you want to "push the boat out".