This is a classic dessert recipe that I remember from my childhood. Strawberries and Rhubarb are meant to be together. The sweet from the strawberries compliments the tartness of the rhubarb making this dish irresistible.
I think I've mentioned in the past my aunt Cathy has this top secret Strawberry-Rhubarb pie recipe that she refuses to share with me. Well, she refuses to share it with anybody so it's not just me at least. Since I can't have her pie whenever I want it, I'm glad to have this crisp on hand.
This is a great recipe for an outdoor cookout or party because it will do just fine outside when it's hot. If you had some way to top it off with some vanilla ice cream you'll probably get some marriage proposals, or at least some admirers.
Recipe from "The Back In The Day Bakery Cookbook" page 127
Ingredients for the topping
- 1 cup unbleached all-purpose flour
- 1/2 cup packed light brown sugar
- 3/4 cup old-fashioned oats
- 2 Tbsp yellow cornmeal
- 2 tsp ground cinnamon
- 8 Tbsp cold unsalted butter, cut into 1/2 inch cubes
- 1 Tbsp canola oil
Ingredients for the filling
- 2 cups strawberries, hulled and halved or left whole
- 4 cups 1 inch pieces of peeled rhubarb
- 1 1/4 cups turbinado sugar
- 3 Tbsp unbleached all-purpose flour
- 1 Tbsp cornstarch
- Put oven rack in the lower third of the oven.
- Preheat the oven to 350º
- Butter a 9" deep dish-dish pie plate and line a baking sheet with parchment paper.
- For the topping: In a large bowl combine all of the topping ingredients and use a fork or a pastry cutter to cut in the cold butter. When fully incorporated, set aside.
- For the filling: In a large bowl combine all of the filling ingredients and mix together well so all the fruit/veg is fully coated.
- Pour the fruit into the prepared pie plate. Sprinkle the topping evenly over the top.
- Place the pie dish onto the baking sheet and bake for 40-45 minutes. The fruit should be bubbly around the edges and the topping should be a golden brown color.
- Let cool slightly but serve when still warm.
- Can be covered and refrigerated for up to 3 days.