Chesterfield Inn's Strawberry Rhubarb Crisp

I was thinking what to write about today when I came upon Chesterfield Inn’s Strawberry Rhubarb Crisp’s recipe.  When we were innkeepers, we served this on Sunday mornings when rhubarb was in season.  When not in season, you could find other hot fruit entrees like apple cranberry crisp on our menu.  However, this is an all time favorite!

Chesterfield Inn offers their Strawberry Rhubarb Crisp with ice cream or whipped cream, but we use to drizzle a little fresh cream on the top.  For those of you that think this is too sweet for breakfast, think again!  You do not know what you are missing!  Here is the secret recipe from the Chesterfield Inn:

Strawberry Rhubarb Crisp

2 pounds rhubarb stalks, cut into 1/2 inch pieces

1 1/4 cups sugar

1 pound strawberries, quartered and hulled

3 Tablespoons cornstarch

2 teaspoons fresh lemon juice

1 teaspoon vanilla

1 stick butter, softened

1 1/2 cups light brown sugar

1 1/2 cups flour

1 1/4 cups quick cooking oatmeal

3 Tablespoons canola oil

1 1/2 teaspoons cinnamon

3/4 teaspoon salt

Preheat the oven to 375 degrees. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes. Using a slotted spoon, transfer the rhubarb to the strawberries, discarding any extra liquid from the rhubarb. Add the cornstarch, lemon juice, and vanilla and stir well. Transfer the mixture to a 9 by 13 inch baking pan. Combine all of the remaining ingredients, and mix with your fingers until large crumbs form. Sprinkle  the topping evenly over the fruit. Bake 30 minutes at 375. Reduce the heat to 325 and bake for 30 more minutes. Let rest 10 to 20 minutes before serving.

Delicious with ice cream, whipped cream or both!

by Rebecca, Quantum Hospitality