I made that!

Strawberry rhubarb.

I know it’s totally obvious, but I hadn’t made a strawberry rhubarb crisp before. I’ve never thought of myself as boring, I just generally assumed that apples and pears were what went under a crispy topping. I doubt I really ever “got” rhubarb before. Now I understand. I made a strawberry rhubarb crisp last night, but of course there wasn’t enough (Is there ever?). So I made another one today. I’ll probably make another one tomorrow. It’s THAT good.

Strawberries and rhubarb make big puddles when baked, so I started by chopping them up and macerating them for 30 minutes. I strained out the liquid and tossed the fruit with sugar, cornstarch and the seeds from a vanilla bean.

As I’ve mentioned before, I keep crisp topping in the freezer. So on days when there’s a dessert emergency, or when I’m too lazy to make a pie, I make a crisp. I tossed frozen topping all over my fruit and popped it in the oven.

I baked it until the top was nice and browned. As you can see, the puddles were unavoidable. Totally worth it.