I realized it’s been over a week since I last posted a recipe! It’s not that I haven’t been cooking (believe me, I have), it’s just that I haven’t really made anything new or exciting enough to post. Thanks to the beautifully fragrant strawberries I found yesterday and the fresh rhubarb I found today, here’s a recipe! Strawberries are by far my favorite fruit, and even though these aren’t Native yet, they looked so good in the store that I couldn’t resist them. (That’s only a half-truth… Strawberries are my favorite this time of year. Depending on when asked, I could say that white peaches, Maine blueberries, wild wineberries, red raspberries, or Macoun apples are my favorite. Or ask me mid-July, and I’ll say “Who cares about fruit? Have you tried the Butter & Sugar or Silver Queen corn?”)
Rhubarb Strawberry Crisp
Place the following in buttered baking dish and stir to combine:
- 1 quart ripe strawberries, hulled and sliced
- 4-5 stalks of rhubarb, sliced or diced, depending on the size
- 2 Tbsp cornstarch
- 2/3 cup sugar
I usually don’t add sugar to the fruit when I’m making a crisp or crumble, but the rhubarb is so tart it’s really necessary. The cornstarch is necessary, too, as it will control the runniness of the strawberries. Let fruit marinate while you make the topping. In a bowl, combine the following with your fingers, squishing it together:
- 1 stick cold, cubed butter
- 1 cup flour
- 1/2 cup sugar
- 1/3 cup unrefined molasses sugar (or you can use brown sugar)
Spread topping over the fruit and bake in a preheated 350F oven for 45 minutes to 1 hour, until the red juice bubbles up through the crisp topping, and the topping is nicely browned.
There are some fruit desserts that I like to serve cool, and this is one of them. (I’ll also never eat pumpkin or butternut squash pie unless it is cold.) Serve with vanilla ice cream or sweetened whipped cream.