Rhubarb-Strawberry Crisp

I went to the Farmer's Market this past weekend and picked up a few stalks of rhubarb.  I've tried to cook with it before and it turned out painfully tart.  So I decided to give it another whirl, and it was pretty good!  I think I would add more sugar next time, maybe even some brown sugar, as it was still a bit tart.  The kids haven't tried it yet and I'm not sure they will eat it unless I serve it alongside some ice cream.  But fresh out of the oven, this crisp would be phenomenal with ice cream!

RHUBARB STRAWBERRY CRISP
Yield: 8 servings


Filling:

6 cups (1/2-inch) slices rhubarb (about 2 pounds)

2 1/2 cups halved strawberries

3/4 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon grated orange rind

1/2 teaspoon ground cinnamon

Cooking spray

Topping:

2/3 cup all-purpose flour (about 3 ounces)

1/2 cup packed brown sugar

1/2 cup regular oats

1/4 teaspoon ground cinnamon

Dash of salt

6 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 375°.
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.


CALORIES 303 (28% from fat); FAT 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 23mg; CALCIUM 108mg; CARBOHYDRATE 54.3g; SODIUM 89mg; PROTEIN 3.1g; FIBER 3.5g

Cooking Light, MAY 2008