Strawberry and Rhubarb Crisp

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Am I jumping the gun and having a strawberry/rhubarb dessert combination before the snow is even fully melted!  What?  How can that be?

Ahhhh……..The genius of freezing fruit in the middle of their peak.  Right on a sheet pan in the freezer till firm, then wrapped in1 freezer-lock bag inside another.  You will thank yourself and your husband will thank you and your baby will thank you when you pull a dessert like this out of the oven on a cold April night predicting frost.  I promise you that!

Let the sweet adventure begin!

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In an 8 x 8 inch pan, add 1 pound (about 4 cups) hulled fresh strawberries and 12 0z (2 cups) rhubarb, cut into 1/2 inch pieces.

Sprinkle with 1/2 cup of white sugar (and 1 tablespoon cornstarch if using frozen fruit).

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Stir to incorporate.

 

Next prepare the topping:

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In large bowl, mix together 3/4 cup all-purpose flour,

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3/4 cup oats,

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1 teaspoon cinnamon,

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and 1 cup brown sugar,

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using a fork.

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With your fingers, cut in 1/2 cup of cold, salted butter until it resembles a very lumpy, course meal.

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Sprinkle topping evenly over the filling,

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until completely covered.

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Bake about 25 minutes in a preheated 375 degree oven.  Let cool at least 15 minutes before serving.

Serves: 8

This dessert is delicious piping hot or at room temperature or cool or 5 days old or…it’s unbelievable, every time.

Serve with vanilla ice cream.  Perfect pairing.

Bon Appétit, Ma Chérie!

 

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