'Tis the season

For sweet, tart, rosy pink, tender rhubarb!  There is nothing quite like rhubarb in the spring.  This is one of my favorite ways to prepare it--a strawberry rhubarb crisp with a very surprising twist.  Don't leave it out, even though it sounds like the BASIL is a mistake in the recipe.  It does something amazing that can't easily be explained; sort of like pepper in chocolate. 

One of my favorite spring (easy!) dinner menus is Uncle Harry's Flank Steak, served with risotto and asparagus, with this crisp as the perfect ending. 

Strawberry Rhubarb Crisp

2/3 cup granulated sugar
2 or 3 tsp. cornstarch
1/2 tsp. ground cinnamon
2 cups sliced fresh rhubarb (or frozen unsweetened sliced rhubarb, thawed)
2 cups coarsely chopped strawberries
2 Tbsp. snipped fresh basil leaves (not dried!)
1/2 cup all-purpose flour
1/2 cup oats (oatmeal)
1/3 cup packed brown sugar
1/4 tsp. salt
3 Tbsp. melted butter


Preheat oven to 375 F. In a medium bowl combine the 2/3 cup granulated sugar, the cornstarch, and cinnamon. (For fresh rhubarb, use 2 tsp. cornstarch; for frozen, use 3 tsp.) Stir in rhubarb, strawberries, and basil. Spoon into bottom of a 2 quart casserole/baking dish; set aside.
In another medium bowl, comine flour, oats, brown sugar, and salt. Stir in melted butter. Sprinkle over fruit.

Bake 30-35 minutes, or until fruit is tender and topping is golden brown. Serve warm with good vanilla ice cream. Serves 6.

(My copy of the recipe lists nutrition info, which shows that this is remarkably pretty good for you! Per serving: 276 calories, 7 g fat, and 51% of your daily vitamin C!).