This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in Basking Ridge, NJ.
YIELD
12 servingsPREP
10 minCOOK
40 minREADY
50 minIngredients
roughly chopped(Buy a little more than a pound so after you trim the ends you are left with a full pound)
Directions
For the Filling:
Preheat the oven to 375°.
In a bowl, toss the rhubarb with ¾ cup of the sugar and let stand for 15 minutes, stirring occasionally.
In another bowl, toss the strawberries with the remaining ½ cup sugar and let stand for 10 minutes, stirring occasionally.
Using a slotted spoon, transfer the rhubarb to the strawberries, discard any rhubarb juice.
Add the cornstarch, lemon juice and vanilla to the fruit and stir well.
Transfer the mixture to a 9-by-13-inch glass baking dish .
For the topping:
Combine all of the ingredients in a medium bowl.
Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
Sprinkle the topping evenly over the filling and bake for 30 minutes.
Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.
Allow the crisp to rest for about 20 minutes before serving.
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