Every home cook should have an easy and tantalizing dessert in his or her repertoire. This is ours. A little bit of balsamic vinegar gives the dish a slight kick.
2 lbs strawberries, halved or quartered if large (5 c)
1 lb rhubarb, cut into 1-inch lengths
2 Tbsp balsamic vinegar
1 c granulated sugar
3 Tbsp all-purpose flour
2 tsp salt
1 c old-fashioned rolled oats
1 c all-purpose flour
1 c packed light brown sugar
10 Tbsp cold unsalted butter, cut into bits
1. Preheat oven to 425°.
2. For Filling: In a large bowl, combine strawberries, rhubarb, and vinegar. Toss to combine. Add granulated sugar, flour, and salt. Toss again. Transfer mixture to a 9-inch square baking dish.
3. For Streusel Topping: In a medium bowl, combine oats, flour, and brown sugar. With your fingers, cut in butter until mixture forms large clumps. Scatter topping over fruit.
4. Place baking dish on a rimmed baking sheet (to catch any drips) and bake for 35 to 40 minutes, or until filling is bubbling and topping is crisp.
When rhubarb is not in season, you can swap in 1 pound of thawed and drained frozen mixed berries. Reduce the amount of granulated sugar to 1/2 cup.
Reprinted with permission from The Beekman 1802 Heirloom Cookbook © 2011 by Brent Ridge and Josh Kilmer-Purcell, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.