Sometimes the Backstage Baker just likes to bake for himself. With strawberries and rhubarb abundant at the Farmer’s Market, this is one of his favorite seasonal recipes.
4 cups rhubarb, cut into 1/2″ chunks
2 cups strawberries, sliced
1 cup sugar
2 TBS flour
1 TBS butter, melted
1tsp orange peel
1 tsp cinnamon
1 cup dark brown sugar
1/4 cup flour
1/4 cup oats
6 TBS butter
2/3 cup coarsely chopped walnuts
1. Preheat oven to 375*. In a large bowl, combine all filling ingredients and toss. Place in a 9″ square pan, bake in preheated oven for 10 minutes.
2. While the filling is in the oven, combine topping ingredients (minus the walnuts) in the food processor. Pulse to combine until mixture is crumbly.Stir inchopped pecans and sprinkle over filling. Bake until browned and bubbly 25 – 30 minutes.
Also makes a great breakfast!!!
Tagged: Strawberry-Rhubarb Crisp