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OxfordPress.com

Strawberry Rhubarb Crisp

Makes 6 to 8 servings

1 1/2 pounds rhubarb, washed and cut into 1-inch pieces (about 4 cups)

2/3 cup granulated sugar

Zest and juice of 1 orange

1 cup flour

1/2 cup dark brown sugar

1/2 teaspoon cinnamon

8 tablespoons cold, unsalted butter, cut into small pieces

1/2 cup rolled oats

1/4 cup chopped nuts

1 quart strawberries, rinsed and sliced

Preheat oven to 350 degrees.

Combine rhubarb, sugar, orange zest and juice in a large bowl. In another bowl combine flour, brown sugar and cinnamon. Rub butter into the flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.

Turn the rhubarb mixture into a 9-by-13-inch casserole and sprinkle berries over the top. Spread topping over the fruit. Bake until the topping is brown and crisp, about 45 minutes. Serve with ice cream.

Using cream instead of butter is a shortcut to making biscuits in this recipe for shortcake.