Orange & Strawberry
Rhubarb Crisp

According to James Beard, rhubarb was easily grown in many nineteenth-century American gardens. The leaves contain toxic oxalic acid and should never be eaten. The crunchy thick stems are completely edible and become almost creamy once cooked. Take advantage of the rhubarb crop this year to make this orange version of the Native American baked rhubarb.

Orange Rhubarb Filling

    6 cups, ½-inch thick sliced rhubarb
    1 cup chunk cut strawberries
    Zest and juice of 1 orange
    2 ⅔ cups granulated sugar
    ⅔ cup all-purpose flour

Oat Topping

    ⅔ cup dark brown sugar
    ⅔ cup all-purpose flour
    1 teaspoon apple pie spice
    ⅔ cup old-fashioned rolled oats
    ⅓ cup butter, melted

    Vanilla Ice Cream

1.  Preheat the oven to 425°.

2.  Filling: In a 13 x 9 x 2-inch glass baking dish, toss rhubarb, 
     strawberries, orange rind and orange juice. Sprinkle with  
     sugar and flour; stir to coat rhubarb/strawberry mixture.

3.  Topping: In a large bowl, mix sugar, flour, apple pie spice,         
     oats and butter. Sprinkle over filling.

4.  Bake in preheated oven for 15 minutes. Reduce oven to 350°,          
     bake 45 minutes. Watch carefully during the last 20 minutes;     
     cover with foil if the topping starts to brown too much.

5.  Serve warm with vanilla ice cream.

     Makes 8 servings