Rhubarb is now in season and I picked up a few stalks at the coop the other day. It kind of looks like celery but the stalks tend to be thicker and bright pink in color. Since it’s pretty tart, it’s usually baked as a sweet and most popularly paired with strawberries. This crisp is really the perfect balance of sweet and tart, with a 1:1 ratio of filling to topping. It makes for a quick and easy dessert! No need to mess with pie dough here. Enjoy!

Ingredients:

Fruit filling:
8 ounces strawberries, hulled and halved (quartered if large)
8 ounces rhubarb, trimmed, roughly cut into ½ inch dice
½ cup raw (turbinado) sugar
1 tablespoon arrowroot powder or cornstarch
¼ teaspoon sea salt

Topping:
1 cup rolled oats
¼ cup all-purpose flour
¼ cup unsalted butter (½ stick), melted
1/8 teaspoon sea salt

Procedure:
1. Preheat oven to 375 degrees.
2. In a large bowl, combine strawberries, rhubarb, raw sugar, arrowroot powder or cornstarch, and sea salt. Transfer to an 8-inch square baking dish.
3. In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Spread evenly over fruit.
4. Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly before serving.

Adapted from Martha Stewart’s Strawberry-Rhubarb Crisp recipe