Strawberry Rhubarb Crisp

Strawberry-Rhubarb Crisp

Cook's Notes: A spring favorite that uses a combination of strawberries and rhubarb, two of spring's first produce. Tart rhubarb and sweet strawberries bubbling away in their own juices beneath a crunchy oat streusel topping is perfect for a spring night, served warm out of the oven with a scoop of vanilla ice cream. And don't overlook leftovers which are also delicious for breakfast.

Filling Ingredients:

• 4 cups strawberries, washed, cut in half, tops removed
• 5 cups diced rhubarb, cut in 1 inch pieces
• 1/2 cup brown sugar
• 2 TB. sugar 
• 2 TB. cornstarch
• 1 tsp. Saigon cinnamon 
• the juice of 1 small lemon
• 2 tsp. orange zest
• optional 1 TB. orange liqueur

Topping Ingredients:

• 1 cup flour
• 3/4 stick chilled butter cut into 1/2 inch cubes 
• 1/2 cup brown sugar
• 2 tsp. Saigon cinnamon
• 1/4 tsp. salt
• 1 cup quick cooking oats (not instant)  
• 1/3 cup chopped pecans or sliced almonds
• dash nutmeg

Directions:

• Preheat oven to 350 degrees. Combine chopped rhubarb and halved strawberries in a mixing bowl. 
• Add sugars, cornstarch, cinnamon, lemon juice, orange zest, and orange liqueur. Toss all filling ingredients to combine. Pour fruit into a lightly greased 2-1/2 -3 qt baking dish. 
• Add flour, butter, sugar, cinnamon and salt to a food processor. Pulse to combine about 2 times until mixture becomes grainy and can be pressed together. Add rolled oats and nuts. Pulse 1 or 2 times just until incorporated. Add a dash of nutmeg.
• Sprinkle topping evenly over fruit. Bake at 350 degrees until fruit is bubbling and the topping has lightly browned, about 30 - 40 minutes.

Lilacs
by Elaine Magliaro

Tall lilacs border
my grandparents’ driveway.
In May they bloom
with clusters of lacy lavender flowers
that fill the air
with the scent
of remembered springs.

Poem selected from "A Home for the Seasons" (book of memoir poems) by Elaine Magliaro