Strawberry, Rhubarb, & Raspberry Crisp

Since strawberries and rhubarb are in season right now, I thought I'd post this recipe that I found at real-restaurant-recipes.com which I also tweaked a bit. I have never eaten or baked with rhubarb before. It's one of those intimidating plants that I've never ventured to experiment with. BUT a woman I bought eggs from at the farmers' market was selling some rhubarb, so I thought I'd give it a whirl! I just barely made this crisp. As it is still cooling I only took a little taste of the syrupy goodness and it tasted amazing! 

***Health Note: This is low in fat, but it has 1 1/2 cups of sugar total. I guess you can't always have everything! 

***For other non-dessert ideas using rhubarb check out this article from Mother Earth News!

Strawberry, Rhubarb & Raspberry Crisp

2 1/2 cups rhubarb, chopped in pieces

1/2 cup strawberries, sliced or chopped

1/2 cup raspberries, frozen or fresh

3/4 cups sugar

1 Tbsp. cornstarch

2 Tbsp. orange juice 

Topping:

2/3 cups old-fashioned oats

1/2 cup brown sugar, firmly packed

5 Tbsp. flour

1/2 tsp. cinnamon

1/4 tsp. salt

5 Tbsp. butter, margarine or butter/margarine blend

5 Tbsp. pecans or walnuts, chopped (optional)

1. Preheat oven to 375ºF. 

2. Butter or spray with cooking spray a 8 x 8 inch baking pan.

3. In a mixing bowl, combine and toss the rhubarb, strawberries, sugar, cornstarch, and orange juice. Transfer the mixture to the buttered baking dish.

4. Mix the oats, brown sugar, flour, cinnamon and salt in a bowl. Cut in the butter with a pastry blender or use your fingers until the mixture resembles coarse crumbs. 

5. Mix in chopped nuts and sprinkle over the fruit mixture.

6. Bake until the topping is golden brown and the fruit is bubbling, 30 - 35 minutes. 

7. Let cool and serve with whipped cream or vanilla ice cream, if desired.

YUM!