If you just had a delicious meal of, say, ravioli with garlic scape pesto, and you're hankering for some dessert, guess what's in season? Rhubarb! And since rhubarb is pretty sour on its own, its sweet little strawberry buddies ripen up at the same time of year just to bestow on us the pleasure of pairing the two. Aren't we lucky? Let's make a crisp to celebrate:
1/2 - 3/4 quart strawberries, sliced
5ish stalks rhubarb, (soaked in water for 30 minutes if they're more than a day old), chopped
the juice of a lemon
1-2 cups sugar or honey
1 tbsp flour
Mix all this together and put it in a glass or metal baking dish. Let it sit in the fridge for 20-90 minutes so the sugar can suck the delicious juices out of the fruit. Then stick it in the oven at 375ish degrees F for 20 minutes. During that time making the topping...
1 stick cold butter, sliced into tbsp-sized pieces
1 cupish brown sugar
1 heaping cup oatmeal
Pulse these ingredients in a food processor until the butter is in pea-sized pieces and well mixed. Crumble over top of the fruit and return to the oven for another 10-15 minutes, and voila! Strawberry-rhubarb crisp!