I couldn’t contain my excitement when I spotted my first bunch of the season at Detroit’s Eastern Market this morning. I was too excited, in fact, that I did that thing where I grabbed the first bunch I could see and immediately bought it, as if this one vendor were the only vendor selling rhubarb at the market (not the case) and as if everyone else had been looking forward to rhubarb season with the same amount of intensity and fervor as I had (which also seemed to be highly unlikely, based on my later observations). I bought two bunches before realizing that rhubarb was, in fact, abundantly in season and available almost everywhere, as my mom had correctly predicted (while warning me not to buy the first bunch I saw). As I strolled (or should I say “pushed my way through the unprecedented, dense crowds”?) from one end of the market to the other, it seemed as if everyone was selling rhubarb and as if every bunch were somehow even more enticing than the last. In the end, I managed to leave with only three bunches. I now have one bunch left to experiment with after making this crisp (anyone have suggestions??).
Being a rhubarb enthusiast, it has always been against my inclination to give it the classic treatment by pairing it with strawberries. Rhubarb can be so great on its own (well, not totally on its own…like, I wouldn’t eat it raw). It also goes great with cardamom. Or peaches. Or lemon zest. I’ve experimented with plenty of such recipes (rhubarb-lemon compote, rhubarb-cardamom ice cream, rhubarb cobbler…). It therefore just occurred to me that, rhubarb not exactly being a staple in my childhood, I have never actually tried rhubarb-strawberry anything. Go figure. Now, after all these years, I finally know why it’s the most popular. Thank you, rhubarb-strawberry crisp, for enlightening me.
4 cups fresh strawberries, quartered
4 cups fresh rhubarb, chopped
2 tablespoons brown rice flour
1/4 cup coconut crystals
3/4 cup brown rice flour
3/4 cup coconut crystals
1 teaspoon ground cinnamon
5 tablespoons Earth Balance Buttery Spread
1. Preheat oven to 350 degrees.
2. In a medium bowl, toss ingredients for filling so that strawberries and rhubarb are evenly coated with flour/sweetener. Turn out into a deep-dish 9″ pie dish or 8-8″ square baking dish. Prepare topping by combining first three ingredients. Add buttery spread and break up evenly into topping using fingers. Sprinkle evenly over filling.
3. Bake crisp in preheated oven for 45-50 minutes, until sides are bubbly and top is golden brown. Let cool on a wire rack for about 20-30 minutes before serving.