Strawberry and Rhubarb Crisp

Satisfy your guests’ taste buds with a light spring dessert.

Recipe by Marguerite Henderson

Serves 8-10

Fruit Filling

• 1 quart fresh strawberries
• 2 lbs. fresh rhubarb (about 5 stalks), hulled and quartered, cleaned and cut into 1/2-inch thick slices
• 1 cup sugar
• 1 tsp. cinnamon
• 1/2  tsp. ground nutmeg
• 3 heaping Tbsp. tapioca or 2 Tbsp. cornstarch
• 1 tsp. kosher salt
• zest and juice of 1 orange

Crisp Topping

• 2 cups flour
• 2 cups oatmeal
• 1/2  cup brown sugar
• 1/4  cup sugar
• 2 tsp. ground cinnamon
• 1 cup chopped nuts of choice
• 1  1 /2  sticks (6 oz.) butter, cut into small pieces

Instructions

In a bowl, combine the berries, rhubarb, sugar, cinnamon, tapioca, salt, orange zest and juice. Pour into a 9-by-13-inch baking pan and spread evenly. In a separate bowl, combine the flour, oatmeal, sugars, cinnamon, nuts and butter. With a pastry cutter, blend until butter is cut into pea-sized pieces. Spread mixture evenly over fruit. Bake uncovered in preheated 375-degree oven for 45 minutes or until bubbly and crispy on top.

(Can be made a day ahead up to this point. Refrigerate, then reheat in 375-degree oven for 8–10 minutes before serving, just to warm through).

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