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Description:
Strawberry and Rhubarb are two of spring's first bounty and this is one of my favorite recipes to make in May. I serve this with fresh whipped cream. The sweet strawberries and tart rhubarb are perfect!

Ingredients:
Crisp Topping
1 1/4 cups All Purpose Flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon kosher salt
3/4 cup toasted walnuts
10 tablespoons cold unsalted butter

Fruit Mixture

2 pints fresh strawberries (washed, dried and quartered)
2 1/2 pounds dark red rhubarb (washed, dried and chopped in 1/4 inch pieces)
4 teaspoons flour
3/4 cup sugar
1/4 teaspoon salt

Directions:
For the topping:
In a large bowl mix together the flour, sugars, and salt. Cut the butter into small cubes and add to the flour mixture. Using a pastry blender (or two forks) chop and toss the butter until the butter is pea-sized and coated with flour. Careful to chop the butter - not mash it. add the walnuts and mix and chop until the nuts are part of the butter and flour mixture. Set aside are room temperature.

For the fruit:
In a large stainless bowl toss fruit with sugar, flour and salt. Pack fruit mixture evenly into a 12x8x2 baking pan. Spread the crisp topping evenly over the top of the fruit mixture taking care to not pack it down.

Back on center rack of oven until the topping is browned and fruit it bubbling - about 45 minutes. It's ok to put it under broiler for the last 5 minutes to brown the topping further.

Let cool for 15 - 20 minutes before serving with whip cream or vanilla ice cream.

Recipe Provided By:
Scranton Seahorse Inn
Madison, CT

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Madison Bed and Breakfast Inns