My berry stained hands were at work searching for a recipe on my smartphone. Not long after picking strawberries the Davis Family Farm near Corvallis, Oregon, I was determined to make good use of the 5 lbs of berries we’d collected.
It’s the tail end of the strawberry season here in Oregon. Granted, it was not the best time to be searching for berries either — the end of a sunny weekend, after all had been picked over. I probably could have taken a few pictures of the trek – the picturesque mountains, the rows of plants, and then the “broken down car” at the corner of the field – indicating a left turn for strawberries. But I did not. Maybe next time when I go blueberry picking.
Oregon strawberries are nothing like the supermarket variety. They are much smaller but so much sweeter. They are also more delicate and last not much longer than a day or two. I had been gifted some rhubarb at work and was planning on a rhubarb crisp (which would not have been blog-worthy given Sara’s previously, well-received post here ), but the strawberries allowed a new dimension.
Because the strawberries are so small, it makes the process of hulling them a little more tedious. Even after sitting just 5 hours, there were quite a few berries that no longer looked palatable. Fortunately, it doesn’t matter how mushy they are in a crisp. I followed the basic recipe from the food and wine website with a few changes. The original may be found here.
Sadly I do most of my cooking on the evenings, so all pictures are a little weak. Also, by the time it’s fresh from the oven I’m so tired and ready for bed I can’t be bothered to properly “plate” it.
2 pounds rhubarb stalks, sliced 1/2 inch thick (this was approximately 7-8 stalks)
1& 1/4 cups sugar
1 pound strawberries, hulled and quartered (this was approximately 5-6 cups?)
3 tablespoons cornstarch
1 teaspoon pure vanilla extract
1 stick (4 ounces) unsalted butter, softened
1 & 1/2 cups light brown sugar
1 & 1/2 cups all-purpose flour
1& 1/4 cups quick-cooking rolled oats
3 tablespoons canola oil
1 & 1/2 teaspoons cinnamon
1 & 1/2 teaspoons nutmeg
(1) Preheat the oven to 375°.
(2) MAKE THE FILLING: In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. Rhubarb and sugar, pre-sweetening.
In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice (if you have it, I did not…) and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
Filling, sweetened and ready for the topping.
(2) MAKE THE TOPPING Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
(3) BAKE IT Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.
Baked and cooling… ready for tomorrow.
(4) EAT IT