Strawberry Rhubarb Crisp

I've been working on a lot of rhubarb recipes recently and couldn't pass up this perfectly simple dessert! Like with any crisp, it doesn't need to be beautiful to be delicious, just the perfect melding of a few springy flavors and your favorite ice cream (I suggest my spicy ginger ice cream) on the side. I love crisps and crumbles, it reminds me of our summertime desserts on our back deck or at the beach house. Our farmer's market opens this weekend, so I am hoping to get a little more rhubarb to keep the recipes going! Cheers!

Ingredients:

Crisp topping (makes a ton, but freeze in a Ziplock for later so you have it ready for your next treat):

1/2 tbsp ground ginger

1/2 cup brown sugar

1/2 cup turbinado sugar (or white granulated)

1/2 cup all purpose flour
1/2 cup rolled oats

pinch of salt

2 sticks cold unsalted butter cubed

Strawberry Rhubarb Filling:

2 cups hulled strawberries
3 stalks fresh rhubarb
1/2 cup rolled oats

2 tbsp brown sugar

2 tbsp cornstarch

1/2 orange zested
1/4 tsp grated fresh ginger (optional)

Directions:

1. Preheat your oven to 400 degrees Fahrenheit

2. In a large Ziplock add all of the crisp topping ingredients and mix well. Mash some of the butter with your hands to combine. Place in freezer for it to harden again (skip whole step if you already have crisp topping made)

3. Wash your rhubarb and strawberries and cut them into large chunks

4. In a medium bowl mix the chopped fruit, oats, ginger, sugar, cornstarch, and zest 

5. Transfer the fruit contents to a small dish or individual pots

6. Take your crisp topping out of the freezer and add enough to cover the top of your fruit (I usually go to town)

7. Place in oven and bake for 20-30 minutes and let the topping become golden brown

8. Remove from oven and let your dessert cool slightly so you don't burn yourself!!