Strawberry Rhubarb Crisp

When it comes to strawberries, farmer Jerry Rutiz knows his stuff. During peak production, Rutiz Farms (RutizFarms.com) sells up to 100 flats per week through the farmstand, u-pick and farmers’ market sales. Note: While Rutiz Farms doesn’t currently grow rhubarb, they’re often able to source from other local growers to sell at the farmstand.

Photography By Jennifer Olson | February 28, 2018

Ingredients

  • ½ cup flour
  • ½ cup plus ⅓ cup sugar
  • Salt
  • 6 tablespoons chilled unsalted butter, cut into ½-inch cubes
  • ½ cup oats
  • ½ cup hazelnuts, toasted, chopped
  • ½ vanilla bean, split lengthwise
  • 1 pound strawberries, stems removed and halved (preferably from Rutiz Farms)
  • 12 ounces rhubarb, ends trimmed, cut into ½-inch-thick pieces

Instructions

“We grow varieties such as Chandler, an old, great-tasting standby grown by farmers in California for forty years, and Sabrina and Viva Patricia, two newer varieties coming from Europe...where flavor is considered the #1 priority in strawberry varieties, not necessarily the ability to hold up on the supermarket shelf for 2 weeks, as is the case here in the U.S.” - Farmer Jerry Rutiz, Rutiz Family Farms

For The Crisp:

Preheat oven to 375f. Butter a small casserole dish (approximately 11x7 inches).

Whisk flour, 1/2 cup sugar, and salt in medium bowl. Using hands, work butter in until mixture clumps together. Mix in oats and hazelnuts.

Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean and whisk to blend well. Add strawberries and rhubarb and toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling. Bake until filling bubbles and topping is crisp, about 45 minutes. Let cool 15 minutes before serving.

Ingredients

  • ½ cup flour
  • ½ cup plus ⅓ cup sugar
  • Salt
  • 6 tablespoons chilled unsalted butter, cut into ½-inch cubes
  • ½ cup oats
  • ½ cup hazelnuts, toasted, chopped
  • ½ vanilla bean, split lengthwise
  • 1 pound strawberries, stems removed and halved (preferably from Rutiz Farms)
  • 12 ounces rhubarb, ends trimmed, cut into ½-inch-thick pieces
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