|I have never tried or touched rhubarb before, but I was surprised by how closely it resembled celery in shape and texture. The color is gorgeous as well.|
adapted from Joy of Baking's Strawberry Rhubarb Tarts and Apple Crisp
1 lb rhubarb, cut into 1 inches pieces
1 lb strawberries, cut into 1 inches pieces
1/2 cup (or less depending how sweet your strawberries are) sugar
1 TBSP (10g) cornstarch
50g white sugar
55g brown sugar
3/4 tsp ground cinnamon
1/8 tsp salt
6 TBSP unsalted butter, cut into pieces
55g old-fashioned rolled oats
- Preheat oven to 375° F.
- Mix rhubarb, strawberries, and sugar in a large bowl and let it macerate for 30 minutes. Add flour and mix thoroughly.
- In the meantime, combine flour, white and brown sugar, cinnamon, salt, butter, and oats in a bowl. With clean hands, pinch the mixture together until crumbly in texture.
- In a 8x8 dish, pour the filling in and evenly spread the topping all over the surface.
- Bake for 40 to 45 minutes or until golden brown. Allow 30 minutes for the crisp to cool down before serving. I actually prefer the crisp the next day after it has been refrigerated.