About a week ago, I listened to a National Public Radio story about rhubarb’s renewed popularity. The report fascinated me since I was making a strawberry-rhubarb crisp at the time, and obviously wasn’t aware it had fallen from grace. In an effort to spur on rhubarb’s comeback, here’s my recipe for rhubarb-strawberry pie or crisp.
Filling:
2 cups sliced strawberries
2 cups sliced rhubarb
2 tablespoons Minute Tapioca
Topping:
1/4 cup softened butter
3/4 – 1 cup brown sugar (depending on your taste)
1/2 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
Preheat oven to 425 degrees. Combine filling ingredients and pour into an unbaked, 9” pie shell. Combine topping ingredients and sprinkle on top of fruit mixture. Bake for 15 minute at 425, then turn heat to 400 and bake for 30-45 minutes more, until fruit is bubbly.
To make strawberry-rhubarb crisp, heat oven to 350 degrees. Omit the pie shell and put fruit mixture in a 9 x 9 Pyrex baking dish. Sprinkle on the topping and bake for 30-45 minutes. I usually double the recipe and bake it in a 9 x 13 Pyrex baking dish.
