STRAWBERRY ROASTED RHUBARB CRISP

A little oven roasting helps to intensify the rhubarb’s tartsweet flavour and makes the fruit jammy and tender.

Serves: 6-8

For the fruit:

3 cups (750 ml) chopped (in 1-inch/2.5-cm pieces) rhubarb, from about 1 1/2 medium stalks

3 tbsp (45 ml) light brown sugar, firmly packed

2 tbsp (30 ml) fresh orange juice

2 cups (500 ml) small strawberries ( halved, if berries are large), hulled 1 tsp (5 ml) vanilla extract 2 tbsp (30 ml) mild honey 2 tbsp (30 ml) cornstarch or arrowroot powder

For the topping:

3/4 cup (180 ml) old-fashioned oats

3/4 cup (180 ml) all-purpose or white whole-wheat flour

1/3 cup (80 ml) light brown sugar, firmly packed

A pinch fine sea or kosher salt 4 tbsp (60 ml) unsalted butter Half-and-half, for serving (optional)

1. For the rhubarb: Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper.

2. Place the rhubarb on the baking sheet and add the brown sugar and orange juice, tossing gently with your hands to coat the pieces.

3. Roast the rhubarb about 20 minutes, or until it has softened and juices run on the pan. Reduce the oven temperature to 350 F (175 C).

4. Transfer the rhubarb to a 2 1/2- to 3-quart (2 1/2- to 3-L) oven-safe casserole dish and add the strawberries and vanilla.

5. Toss gently to combine, then add the honey and cornstarch

(or arrowroot powder) and gently stir to combine.

6. For the topping: In a large bowl, combine the oats, flour, sugar and salt. Using a pastry cutter or your fingertips, work in the butter to make a rough, crumbly mixture.

7. Spread the topping mixture evenly over the fruit. Bake

35-45 minutes, or until the fruit is bubbling around the edges. Transfer to a cooling rack and let rest 5 minutes before serving. Serve warm, as is, or with halfand-half.