Due to this early spring, my rhubarb plants are were already ready for a picking this morning. So much so, in fact, that they were going to seed.
Add to that the fact that I was having a lazy morning watching TV and reading a book and was lucky enough to catch Barefoot Contessa on Food Network. Guess what she made! Rhubarb crisp! I took it as a sign, went and picked all my rhubarb, and got to work.
Ina made her Strawberry Rhubarb Crisp, but I didn’t have enough strawberries to do that so despite my love of all things Ina… I had to keep looking. I found a recipe for a Rhubarb Apple Crisp and decided to do a bit of a merger. Also, I didn’t want the fruit to cook down to mush, so I left the chunks bigger than I normally would. Fortunately, things turned out and it’s REALLY good.
- 7 c. rhubarb, roughly chopped
- 1 c. strawberries, quartered
- 2 c. apples, peeled and cubed
- 1 1/2 c. sugar
- 7 T. corn starch
- 1 c. butter, softened
- 2 c. oatmeal
- 1 c. brown sugar
- 2/3 c. wheat flour
- 2 tsp. cinnamon
Preheat oven to 350 degrees. Combine sugar and cornstarch. Put fruit in a large mixing bowl and pour sugar mixture over top. Toss to combine and pour into a 9×13 pan.
Combine oatmeal, brown sugar, flour and cinnamon. Cut in butter with a fork until pea-sized crumbles form. Sprinkle crumble mixture over fruit and bake for 45 minutes or until fruit is bubbling around the edges and top is browned.