Nicole Franzen (Brooklyn, New York)
Serves 6–8
My boyfriend loves rhubarb. So, when June rolls around and I know it is in season, I stop by a local farmers market to pick some up, along with a heaping pint of the first strawberries of the season. This combination makes a perfect accompaniment.
4 cups rhubarb, cut off ends and chop into 1-inch pieces
2 cups strawberries, cut in half
¾ cup granulated sugar
¼ cup unbleached flour
Zest of 1 orange plus juice of ½ orange (see Chef’s Tips on citrus zest, this page)
1 cup rolled oats
½ cup plus 2 tablespoons firmly packed brown sugar
½ cup all-purpose flour
1 stick unsalted butter, softened
Preheat an oven to 350°F.
Place the rhubarb and strawberries in a bowl, and then add the sugar, flour, orange zest, and juice, tossing until the fruit is well coated. Set aside.
Put the oats, ½ cup of brown sugar, flour, and butter into a bowl. Mix thoroughly with your hands.
Place the strawberry rhubarb mixture in a 9- by 13-inch baking pan. Sprinkle the topping over it evenly. Sprinkle with the additional 2 tablespoons of brown sugar. Bake for 40–50 minutes. Serve with a scoop of vanilla ice cream or fresh whipped cream (see Baking Tips on whipped cream, this page).