A person can tell what kind of day it is going to be when the strawberry rhubarb crisp they so lovingly crafted for today’s photo shoot ends up getting smeared all over the floor. The pancakes they made to replace the crisp in the photo shoot, a recipe they have made a million times before, ends up up burning to a crisp. Yeah, I am going back to bed.
In the meantime, you will just have to imagine a lovely blush pink filling covered by a rustic, golden brown crust. Fortunately, I did get to taste a piece of the crisp before it hit the floor so I can honestly say it tastes very good.
Strawberry Rhubarb Crisp
6 TBS all purpose flour
4 TBS rolled oats
1 /4 cup brown sugar
4 TBS butter, room temperature
1/4 cup chopped pecans, optional
1 cup rhubarb, cleaned and chopped into 1/2 inch pieces
1 cup strawberries, hulled and halved
2 TBS sugar
3/4 tsp cornstarch
1 1/2 tsp fresh orange juice
Prepare the topping by combining the flour, oats and sugar in a bowl. Cut in the butter with your fingers or two knives until the mixture resembles course crumbs; set aside.
Preheat the oven to 400 degrees. Combine the rhubarb, strawberries, sugar, cornstarch, and orange juice. Transfer to a shallow two cup baking dish. Dot the topping over the fruit mixture. Bake 35 – 40 minutes or until the crisp is golden brown.