Less than twenty-four hours later, I found myself at the edge of the cliffs along Lake Michigan trying to get photos at Cave Point. As much as I wish I could have tethered myself to a tree, I again mustered all of my courage to stand as conservatively as close as possible to the edge. Just watching others hop from rock to rock or sit with their feet dangling from a jutting rock sent my heart racing. Those at Cave Point on that particular day went home with more than memories of the incredible views. They left with memories of that seemingly 'odd' woman telling them to please be careful. Because when you have acrophobia, you sometimes make it your personal mission to keep everyone around you safe. So the next time a stranger tells you to be careful, just know the aren't annoying, odd, or eccentric. They are probably someone like me who has your best interests at heart.
Since discovering I actually like, maybe even love, rhubarb I have been slightly obsessed with it. Even my friends are now snapping photos of rhubarb at Farmer's Markets asking me if or rather how much I want. But little did I know rhubarb was a vegetable, not a fruit. Well technically it still is, although a 1947 New York court case rendered the decision to legally designate rhubarb as a fruit. While arguing rhubarb was usually cooked as a fruit, the real motivation for bringing rhubarb's status into question had more to do with money. More specifically tax avoidance. Apparently imported vegetables were taxed at higher rates than fruits way back when, so businesses sought to change rhubarb's scientific classification. So in a collegegate-like move, money and influence bought rhubarb's entry into a previously ineligible species status. The next time you play a trivia game where someone asks the question 'Is rhubarb a fruit or a vegetable?' you now know the answer.
Rhubarb pairs well with a variety of (real) fruits, but strawberries may be the most perennially favorite combination. And, in this Rhubarb Strawberry Crisp the combination of sweet strawberries and tart rhubarb is insanely delicious. Throw in the crispy, buttery oatmeal cookie-like topping along with some vanilla ice cream and you have the most heavenly end of spring, beginning of summer dessert. If you love or just like the tartness of rhubarb, then you definitely need this crisp in your life!
Crisps may be one of the easiest, stress-free to make desserts on the planet. And they are even easier to fall in love with.
Depending on where you live, your best bets for the freshest, just harvested rhubarb will be at Farmer's Markets. With strawberries just coming into season now, it was impossible to leave this year's first trip to the Farmer's Market without both of these beauties.
Added to the rhubarb (cut into one inch pieces) and the strawberries (cut in half or quarters if they are large) is cornstarch, kosher salt, vanilla, and sugar (caster, superfine or granulated). Mix these ingredients together only after you have made your oatmeal topping in order to minimize the pre-baking amount of juices coming from the rhubarb and strawberry mixture.
I love both the flavor and depth of sweetness light brown sugar brings to the crisp's topping. In a pre-heated 350 degree (F) oven, the crisp is baked for 50-60 minutes or until the top is a golden brown and the fruit is bubbling up along the sides. Note: The juices should have a thick, almost jam-like quality to them.
Allow the crisp to rest for at least 10 minutes or up to 30 minutes if you plan on serving it warm. Or make it a couple of hours in advance, if serving it as a room temperature dessert. Note: To ensure your crisp has the crispiest topping and doesn't get soggy, don't make it early in the day to serve in the evening. While any leftovers of the Rhubarb Strawberry Crisp heat up beautifully in the microwave, the topping will not retain it's crispy texture. As it will begin to absorb the moisture from the baked fruits.
Serve the Rhubarb Strawberry Crisp with a good quality vanilla ice cream. I generally remove the ice cream from the freezer about 15 minutes before scooping it onto the bowls of the crisp. As I love how the ice cream begins to slightly melt, creating a kind of creme anglaise kind of sauce.
While the Rhubarb Strawberry Crisp is a seemingly humble dessert, it's flavor and texture will create both and impressive and memorable end to your dinner party. Simple is the new fancy.
If. by chance, any of your family or friends tell you they aren't big fans of rhubarb, encourage them to take just a small bite. Simultaneously remind them you always have their best interests at heart.
Rhubarb Strawberry Crisp
Ingredients
3/4 cup (65 g) old-fashioned oatmeal (not quick oats), plus 1-2 additional tablespoons
7/8 cup (116 g) all-purpose flour
3/4 cup (130 g) light brown sugar, firmly packed
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
6 Tablespoons unsalted butter, melted
1 pound rhubarb, cut into 1" pieces
1 pound strawberries, cut in half or quarters (depending on size)
2 1/2 Tablespoons cornstarch
1/2 cup (100 g) caster, superfine, or granulated sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
Good quality Vanilla Ice Cream for serving
Directions
Topping
1. In a medium sized bowl combine the oatmeal, flour, brown sugar, baking powder, kosher salt, and butter. Mix together until well combined. Set aside.
Crisp and Assembly
1. Preheat oven to 350 degrees (F).
2. In a small bowl, combine the sugar, salt, and cornstarch. Set aside.
3. In a large bowl, add in fruit. Sprinkle the sugar mixture over the rhubarb and strawberries. Stir to coat the berries.
4. Add in the vanilla, stirring just until blended in.
5. Transfer the berry mixture to a 9" or 10" round baking dish or 9" x 12" inch oval/square baking dish, Top with the crisp mixture. Sprinkle 1 or 2 Tablespoons of additional oatmeal on top.
6. Bake in the center of the oven for 50-60 minutes or until the topping is golden brown and the berry mixture begins bubbling through the sides and middle of the crumble. Note: The berry mixture should have a thick consistency.
7. Remove from oven and let rest for at least 10-15 minutes or up to 30 minutes before serving.
8. Spoon the Rhubarb Strawberry Crisp into serving individual ramekins or bowls and top with a generous scoop of vanilla ice cream. If serving 6-8 people who like to share, place several scoops of the vanilla ice cream in the middle of the Rhubarb Strawberry Crisp and hand out spoons.
Notes: (1) Make the crisp topping before you assemble the fruit mixture. (2) The crisp is best the day it is made as the topping will become soggy over time. Personally, I like to serve the crisp within an hour of baking it.
1. In a medium sized bowl combine the oatmeal, flour, brown sugar, baking powder, kosher salt, and butter. Mix together until well combined. Set aside.
Crisp and Assembly
1. Preheat oven to 350 degrees (F).
2. In a small bowl, combine the sugar, salt, and cornstarch. Set aside.
3. In a large bowl, add in fruit. Sprinkle the sugar mixture over the rhubarb and strawberries. Stir to coat the berries.
4. Add in the vanilla, stirring just until blended in.
5. Transfer the berry mixture to a 9" or 10" round baking dish or 9" x 12" inch oval/square baking dish, Top with the crisp mixture. Sprinkle 1 or 2 Tablespoons of additional oatmeal on top.
6. Bake in the center of the oven for 50-60 minutes or until the topping is golden brown and the berry mixture begins bubbling through the sides and middle of the crumble. Note: The berry mixture should have a thick consistency.
7. Remove from oven and let rest for at least 10-15 minutes or up to 30 minutes before serving.
8. Spoon the Rhubarb Strawberry Crisp into serving individual ramekins or bowls and top with a generous scoop of vanilla ice cream. If serving 6-8 people who like to share, place several scoops of the vanilla ice cream in the middle of the Rhubarb Strawberry Crisp and hand out spoons.
Notes: (1) Make the crisp topping before you assemble the fruit mixture. (2) The crisp is best the day it is made as the topping will become soggy over time. Personally, I like to serve the crisp within an hour of baking it.
Sturgeon Bay Canal North Pierhead Light, Sturgeon Bay, WI (May 2019)
