Strawberry Retraction

Okay, so I make mistakes sometimes. I get excited about something and my blinders come on. I have in the past month made two statements I no longer find true.

1. I love a strawberry rhubarb pie, but have really fallen in love with the flavor of rhubarb on it's own.

Yes, I still love rhubarb, but have decided it is truly the best when paired with strawberry (Sorry Martha!!) I came to this conclusion when vacationing in Maine this past week and found that the rhubarb and strawberry seasons here overlap (!!!!). We were at the farmer's market and I decided I need to make something with both. Hence I ended up adapting my "Rhubarb Crisp" recipe to include strawberries. It was DIVINE!!! Which leads me to retraction #TWO:

2. I am a strawberry purist. If I am going to eat a strawberry during it's season, I am not cooking it.

I cooked it. With the rhubarb. In the crisp. I can not get enough. PERIOD. If you can still find rhubarb make this dessert before both they and the strawberries are gone again until next year.

Strawberry/Rhubarb Crisp

serves 6-8

1 1/2 lbs rhubarb- cut into 1/2 inch pieces
1 pint GOOD strawberries, hulled and cut in half
1 cup granulated sugar
1/4 cup all-purpose flour

for the topping:
1 cup all-purpose flour
3/4 cup rolled oats
1/2 cup light-brown sugar
1/2 teaspoon ground cinnamon
6 TBS unsalted butter, melted

Preheat oven to 375

For the filling, combine rhubarb, strawberries, sugar, and flour in an 3-quart baking dish. Let macerate (the reaction between the sugar and the rhubarb will make the rhubarb start letting out its juice) for 15 to 20 minutes.

For the topping, combine flour, oats, sugar, cinnamon, and butter in a large bowl. Work dry ingredients with fingers until all butter is absorbed.

Spread topping over rhubarb. Bake crisp until top is golden brown and filling is bubbling, about 40-50 minutes.