Strawberry Rhubarb Crisp Recipes to Try in Bangor Maine

RECIPE OF THE WEEK

 

Strawberry Rhubarb Crisp

 

Because June in Maine means rhubarb. And rhubarb means this.

 

There's a short window every year when rhubarb and strawberries overlap at the farmers market. This is that window. This crisp comes together fast, doesn't require any special equipment, and makes your kitchen smell like the best version of a Maine summer afternoon.

 

Serves 6–8

 

For the filling:

 

3 cups fresh strawberries, hulled and halved

 

2 cups rhubarb, chopped into ½-inch pieces

 

⅓ cup sugar

 

1 tablespoon cornstarch

 

1 teaspoon vanilla extract

 

For the crisp topping:

 

1 cup rolled oats

 

½ cup all-purpose flour

 

½ cup brown sugar, packed

 

½ teaspoon cinnamon

 

¼ teaspoon salt

 

6 tablespoons cold butter, cut into small pieces

 

How to make it:

 

Preheat your oven to 350°F. Toss the strawberries and rhubarb with the sugar, cornstarch, and vanilla, then spread into a greased 8x8 or 9x9 baking dish. In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Work the cold butter in with your fingers until the mixture is crumbly and holds together in clumps when you squeeze it. Spread the topping evenly over the fruit. Bake 40–45 minutes until the topping is golden and the fruit is bubbling at the edges. Let it rest 10 minutes before serving. Vanilla ice cream is not optional.

 

Pick up your strawberries and rhubarb at the Bangor Farmers Market this Sunday, 11 AM–1:30 PM at 140 Harlow Street.