strawberry rhubarb oatmeal crisp

strawberry rhubarb oatmeal crisp

I should've posted this sooner, as the rhubarb harvest is done for the season.  I'm good at procrastinating...  However, this is one I wanted to document now to have for next spring, or just in case you can still find some rhubarb this year, OR you planned ahead and have some rhubarb in your freezer from this year!  I adapted the recipe from The Bionic Baker by using half the oat mixture recommended in order to have a higher fruit to crisp ratio. 

If you are a rhubarb virgin, give it a try.  It's that vegetable that looks like red celery.  It's very tart on it's own, but makes a harmonious mate for sweet strawberries, some extra sugar and splash of citrus.  Whatever you do, don't eat the leaves!  They are gorgeously big and green, but poisonous to humans.  Apparently not rabbits and/or deer though, who allegedly enjoyed my rhubarb leaves to the point of killing all my plants one year.  And rhubarb is supposed to be one of those very hearty, easy to grow plants that comes back every year.  Pfff.  I haven't developed my green thumb yet...

So back to the recipe... you should start the compote first, and while it's simmering, you can get the crisp part going and then set aside.  After the compote is done, stick it in the freezer to cool it off faster.  Before you assemble the actual crisp,  you'll want to preheat your oven.

If you don't want to make a crisp, the compote is delicious by itself, or served with ice cream, over your oatmeal, angel food cake, or whatever you deem a worthy canvas.


strawberry rhubarb oatmeal crisp

strawberry rhubarb compote

3 cups rhubarb, leaves removed and thinly sliced
3 cups strawberries, hulled and roughly chopped
1 1/4 cup sugar
juice and zest of 1 lemon
1 tbsp cornstarch

Mix all ingredients in a saucepan over low-med heat.  Simmer, stirring occasionally, about 30 minutes, until the rhubarb has cooked down.  Cool to room temperature.

oatmeal crisp

1 cup whole wheat or all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 tsp baking powder
1/2 cup cold butter (1 stick), cut into 1/2 inch cubes

Mix all the dry ingredients together in a large bowl.  Add butter cubes, and using your fingertips, incorporate the butter into the dry mixture until it resembles coarse crumbs. 
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When ready to assemble the crisp, press half the oatmeal mixture into the bottom of an 8x8 baking pan.  Spread compote over the bottom layer.  Sprinkle the remaining half of the oatmeal mixture evenly over the top and lightly press down.  Bake for 30-40 minutes in a preheated 350 degree F oven until top is lightly browned and edges are bubbling.  Serve warm or cold, with or without ice cream.