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seasonal recipe

Recipe for strawberry-rhubarb crisp

Lisa Zwirn for the Boston Globe

Serves 8

Because rhubarb and strawberries arrive in New England at about the same time, they’ve been paired together for centuries in pies, cobblers, and crisps. Serve warm with vanilla ice cream.

FRUIT

2pounds fresh rhubarb, trimmed, cut into 1-inch pieces
¾cup granulated sugar
tablespoons cornstarch
1tablespoon lemon juice
1quart fresh strawberries, hulled and quartered

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1. Set the oven at 375 degrees. Have on hand a 12-inch baking dish (2½-quart

capacity).

2. In a bowl, toss the rhubarb, sugar, cornstarch, and lemon juice. Gently stir in the strawberries. Transfer the mixture to the baking dish.

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TOPPING

¾cup flour
¾cup old-fashioned rolled oats
cup light brown sugar
½teaspoon salt
¾cup slivered almonds, chopped
7tablespoons cold unsalted butter, cut up

1. In a bowl, combine the flour, oats, brown sugar, salt, and almonds. With your fingertips, rub in the butter until the mixture feels moist, squeezing the dough with your fingers to form small clumps. Sprinkle the topping evenly over the fruit.

2. Bake for 40 to 45 minutes or until the fruit is bubbling and the topping is golden. Rest for 15 minutes. Lisa Zwirn

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