Strawberry-Rhubarb Celebration Crisp

Last week was a big one for Operation Frontline Seattle. With five classes ending, our week was full of graduation celebration. And what better way to celebrate than with a festive dessert? In our SBER class at Sorenson, our volunteer chef Erik Benson decided to add his own twist to the OFL Apple Crisp recipe, creating a unique and seasonal graduation treat. Since strawberries and rhubarb are just coming into season, he decided to use them instead of the apples that the recipe called for. We also added some fresh mint to the mix instead of cinnamon, which adds a surprising and fresh flavor to the dessert. And who says that dessert can't also be healthy? The crispy crumbly topping is full of whole grain oats, the strawberries are an excellent source of vitamin C, and rhubarb is full of vitamin K. But this dessert is so delicious that you won't even know it is good for you... ;)


Strawberry-Rhubarb Celebration Crisp

Serves 9

Ingredients:

1 lb strawberries
1/2 lb Rhubarb
1 1/2 cups quick oats
1/2 cup all-purpose flour, divided
3/4 cup sugar, divided
1/2 stick cold, unsalted butter
1 sprig fresh mint

Directions:

1. Preheat oven to 350 degrees F
2. Remove strawberry stems and slice them in half. Cut rhubarb into 1/2 inch slices. Be careful to remove any leaves, as they are poisonous! Remove mint leaves from the stalk and chop them finely.
3. Combine the strawberries, rhubarb, 1/4 cup sugar, 1 tablespoon of flour and mint in a large mixing bowl.
4. Transfer mixture to a lightly greased 9X9 baking dish.
5. In another bowl, dice butter into small cubes using a sharp knife. Add the oats along with the remaining flour and sugar, and mix with hands until crumbly.
6. Spread oat mixture over top of the the strawberry rhubarb mixture.
7. Bake uncovered on the middle rack of the oven for 40 minutes, or until top is lightly browned and bubbly.
8. Let sit for 15-20 minutes before serving.