You know, you have to love rhubarb, don’t you? Mixed with fresh, sweet strawberries? Yum!
2 cups fresh rhubarb, cut in to 1” pieces
4 cups fresh strawberries, cut in half
1 cup white sugar
4 TB corn starch
Zest of one orange
1 cup flour
1 cup brown sugar
1 stick unsalted, sweet butter – cold and cut in to 1” pieces
Preheat oven to 375 degrees. Liberally butter a large, shallow casserole dish.
Toss the fruit, white sugar, corn starch and orange zest together until fruit pieces are all coated evenly.
In a food processor or with forks in a separate bowl, combine flour, brown sugar and butter pieces until they form a course meal.
Spread the fruit in the buttered casserole dish and then sprinkle the crisp topping liberally and evenly across the topping.
Bake for 45 minutes or so, until the fruit is bubbling and topping is browned.
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