I was taking a dessert, and one of Kyle's favorites is strawberry rhubarb pie. Pie crusts aren't my favorite to put together, but I will for a special occasion. This didn't warrant that! In my house, we always ate rhubarb solo - in a torte, in bar form, or dipped in sugar - but we weren't the kind of people to mix it with strawberries. Marriage is an adjustment, you know. Putting my long-held beliefs aside, I searched for a simpler form of strawberry rhubarb, and found this delicious crisp recipe. Now, it's not really a crisp, because by definition that's just fruit and a topping; this does have a pie-esque sauce over the fruit, as well as a crust, but I'll let the technicality go because I'll be making this again! Here's my recipe with a few necessary tweeks:
3 C. rhubarb, washed and diced
3 C. strawberries, washed, hulled, and chopped
Crust & Topping
1 ½ C. brown sugar
1 ½ C. flour
1 ¼ C. old-fashioned oats
1 tsp. cinnamon
Pinch of salt
1 C. butter, melted
1 C. sugar
2 T. corn starch
1 C. water
1 tsp. vanilla
Heat oven to 350; spray a 9x13 pan with cooking spray & set aside.
In a bowl, mix together crust and topping ingredients, stirring well so all the ingredients are moistened with the butter. Pat ¾ of this mixture into your greased pan as the crust.
Lay prepped rhubarb and berries over the crust. Meanwhile, in a medium saucepan, make the thickening sauce. Bring sugar, water, and cornstarch to a boil, stirring often. Once it’s boiling, keep it over heat until it thickens (it happens quickly!). Remove from heat and stir in vanilla. Pour sauce over berries and rhubarb.
Crumble remaining crust mixture over the fruit and sauce. Bake 45-50 minutes, or until this is nice and bubbly and golden. Allow it to cool and thicken before serving warm with a scoop of ice cream!