Thursday, May 23, 2013

Barefoot Strawberry Rhubarb Crisp

Break out the "good olive oil" and don your custom made shirt because I'm bringing you a recipe from the Barefoot Contessa herself, Ina Garten.  While I often feel like Ina is silently judging me with her commentary, I have a friend who's obsession with the Barefoot has often bordered on the unhealthy.  Take for instance the time she was frantically calling, texting, e-mailing and Facebooking me during the work day about how we just had to run up to NYC for a Barefoot book signing.  Did I mention this was like a week or two before her wedding and she was up to her bridal ears in final preparations?  Like I said, it can sometimes border on the unhealthy.  But I can't argue with her assertion that there really is no better way to slip into a coma of relaxation than putting on Barefoot Contessa and allowing Ina's voice to lull you into a foodie stupor.  Plus, Ina's ability to make the most daunting recipes seem simple and accessible is right up my alley.  She really is a next-generation Julia Child (just not as cool, because no one, no one, is as cool as Julia).  So when I stumbled upon her recipe for a Strawberry Rhubarb Crisp, I knew this was just the ticket to put the strawberries and rhubarb in this week's share to perfect Memorial Day picnic use!  As Ina would say..."How easy is that?"

Barefoot Strawberry Rhubarb Crisp

2 cups fresh rhubarb, diced to 1 inch
2 cups fresh strawberries, hulled and halved
1 1/8 cups granulated sugar
1 1/4 tsp grated orange zest
1/2 Tbsp cornstarch
1/4 cup fresh squeezed orange juice
1/2 cup all-purpose flour
1/4 cup light brown sugar, lightly packed
1/4 tsp Kosher salt
1/2 cup quick-cooking (not instant) oatmeal
6 Tbsp cold, unsalted butter, cubed
Vanilla ice cream, for serving

I halved the original recipe to work with the amount of strawberries & rhubarb we're all receiving, so be sure to snag 2 more stalks of rhubarb and another quart of strawberries if you want to make the full 6 serving recipe.

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