It’s been a couple of busy days here on the farm. It’s that time of the year where half of the garden is coming alive and bursting with ripened veggies while the other half is drying up. Rhubarb and Strawberries are the perfect example, the rhubarb is bursting while I just pulled the last of the berries and had to prepare the bed for a long winters nap. I’m celebrating with a rhubarb and strawberry crisp.
Who can resist a just out of the oven fruit crisp? No one in this house apparently as there is very little leftover. But who can blame them. When it comes to flavor combos, tart rhubarb and sweet strawberry is irresistible. With an additional layer of buttery oat crumble on top! It’s like having George Clooney’s charm and Brad Pitt’s looks. I know what you are thinking, I’d take either/or too. Again, the perfect example of this rhubarb and strawberry crisp.
In a large bowl, stir together 1½ cups all-purpose flour, 1/2 cup old-fashioned rolled oats, 1/2 cup packed light brown sugar, 6 tablespoons sugar, and 1/2 teaspoon cinnamon.
Drizzle in 3/4 cup melted butter. Using a fork stir the mixture into clumps, breaking up any larger crumbs. Place in the refrigerator until ready to use.
Trim 6 large deep red rhubarb stalks, also known as red celery, into 1-inch pieces. Hull and quarter 1 pound of strawberries. Transfer the fruit to a large bowl and gently stir in 2 cups of sugar. Add the juice of 1 lemon and 1 blood orange.
In a small bowl mix 1/4 cup cornstarch, 1 tablespoon coarse salt, and 1 tablespoon ground ginger. Mix into the fruit mixture and let macerate at room temperature for 20 minutes.
Rhubarb and Strawberry Crisp:
Preheat the oven to 350°F. Lightly grease a baking dish or individual casserole pans with softened butter. Add the fruit and set the dish(es) on a rimmed baking sheet.
Grab the crumble out of the refrigerator and using your fingers crumble the topping over the fruit, blanketing it in a thick layer.
Bake until the oat topping is golden brown and the filling is bubbling around the edges, about 45 – 60 minutes. Remove and let cool to room temperature.
Meanwhile, make a lemon -mascarpone cream. In a small bowl add a 16 ounce container of softened mascarpone cheese, the zest and juice from 1 lemon, and 1/4 cup powdered sugar. Mix until well combined.
To serve, spoon the crisp into bowls, top with a scoop of lemon-mascarpone cream, and dust with powdered sugar.