Strawberry Rhubarb Crisp
1 lb. Red Dog Farm rhubarb stalks, trimmed and sliced 1/2-inch thick
1/2 lb. (about 2/3 pint) Red Dog Farm strawberries, hulled and quartered
1/2 c. granulated sugar
1 1/2 Tbs. corn starch
1 tsp. vanilla extract
3/4 c. all-purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 c. packed light brown sugar
2 Tbs. granulated sugar
1/4 tsp. salt
6 Tbs. unsalted butter, cut into 1/2-inch cubes
3/4 c. old fashioned rolled oats
1/2 c. chopped pecans
In a large bowl, combine the rhubarb, strawberries, sugar, corn starch and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white. Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
Do not increase strawberries or your crisp will end up with too much liquid and be soupy.