Today is my Uncle Jim's birthday and he is also my Godfather so he has a very special place in my heart. He is always there for me and always gives me advice (whether it is good or bad) but, one thing about him is that he is very blunt about everything and tells you things how they are! I love and respect him and really care about him! So, Happy Birthday Uncle Jim!
I wanted to make him something a little bit different from cookies or a cake and since he has a summer birthday I decided to use fruits that are in season right now. The combination of strawberries and rhubarb is so good together; it was both sweet from the strawberries and tart from the rhubarb and had the perfect crunchy, golden brown, and sweet oat crumble topping.
Rhubarb Strawberry Crisp:
8 servings
Ingredients:
-1 cup rolled oats
-1/2 cup all-purpose flour
-1/2 cup brown sugar
-1/2 teaspoon cinnamon
-1/8 teaspoon salt
-1/2 cup cold butter or margarine, cut into chunks
-2 cups rhubarb
-3/4 cup granulated sugar
-2 tablespoons cornstarch
-4 cups strawberries, rinsed and drained
Preparation:
1. In a large bowl, mix oats, flour, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2 inch-thick slices. In a large bowl, combine granulated sugar, cornstarch, strawberries, and rhubarb and mix gently to coat.
Pour into a shallow 2-to-3 quart baking dish or into 8 individual ramekins and sprinkle evenly with topping mixture.
3. Bake at 350 degrees F until topping is golden brown and fruit is bubbling, about 45 minutes for a 2-to-3 quart baking dish and about 25 minutes for individual ramekins.
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