Rhubarb is in its peak of the season here in Ohio.  My little patch was overflowing with huge leaves and beautiful pink and green stalks.  So, I’ve been busy making rhubarb chia seed jam (Cookieandkate.com), a really good rhubarb almond cake (Epicurious), giving some away, and making a family favorite, Rhubarb Strawberry Crunch.  The recipe is in the Farm House Cookbook by Susan Herrmann Loomis (c. 1991).   Susan wrote the book as she travelled to farms all accross the U.S. to learn about what people grow and how they cook with what they grow.  The entire book is filled with delicious and practical recipes – and this one doesn’t fail. The topping for this crunch (I usually call these crisps – but that’s what the recipe is called) is great for any other fruit crisp like apple, or mixed berry (my favorite).  Her recipe calls for just rhubarb, but I always mix the rhubarb with strawberries.  I love the combination of those two fruits! honey, fruit, flour, cinnamon and water. Susan calls for using an 8 x 8 earthenware (non reactive) pan with 4 cups of fruit.  I use a 9 x 13 pan and typically use 6 to 7 cups of fruit.  You can easily use up to 8 cups of fruit in the 9 x 13 pan.  The topping would really be too much in an 8 x 8 pan, in fact, I usually use half for the 9 x 13 pan – and then keep the other half in the freezer for a quick dessert when other fruit is calling to be put into a dessert.  If you like a lot of topping, then go ahead and use the entire amount.  It just makes more of a cake like consistency. butter is cut into smaller pieces with pulses fom the food processor.  The oats are still visible too. another view of the finished topping mixture. The crunch can be made in advance, but the topping will soften after it sits for more than four or five hours.  It still tastes great – but is just not crispy.  I often make the topping ahead and keep it in the freezer, especially if I am entertaining or doing a lot of cooking.  It’s an easy step to take care of ahead of time.  Be sure to cut the butter into smaller pieces as shown in the photo.  It will be more easily and evenly incorporated into the topping and will save the oats from being too finely chopped with less pulsing needed by the food processor. ready to bake. I forgot to take a photo of the finished crunch just out of the oven – so the photos show the aftermath of a late night young adult crowd nibbling before bedtime…It would be good for breakfast too!  I think it tastes best warm with vanilla ice cream on top. Rhubarb Strawberry Crunch Ingredients 1 1/2 cup rolled oats 3/4 cup plus 2 Tbs sifted all purpose flour 1 1/2 up lightly packed brown sugar 12 Tbs unsalted butter – cut into small pieces 4 cups diced rhubarb 2 to 3 cups sliced strawberries 1/4 to 3/4 cup granulated sugar (honey can be substituted) 1 1/2 tsp. cinnamon 1/4 tsp salt 2 Tbs water Instructions Preheat oven to 350′ .  Grease a 9 x 13 glass or earthenware pan. Place 3/4 cup oats, 3/4 cup of flour and the brown sugar into a food processor.  Pulse to blend the mixture.  Add the butter and the remaining oats.  Process until the ingredients are mixed but be careful not to chop the oats too finely – you want them to have some texture.  The mixture will be somewhat dusty looking. In a medium size bowl, toss the rhubarb, strawberries, 2 Tbs flour, sugar or honey, salt and water until well mixed. Place the rhubarb strawberry  mixture into the 9 x 13 pan.  Cover it with the oat topping – using half to all of the topping as desired.  Leftover topping can be frozen for another dessert.  Bake until the fruit is bubbling around the edges and the topping is golden and crisp, about 45 minutes.   Let cool for about 20 minutes minimum.  Serve with vanilla ice cream to top warm or room temperature. Preparation time 1 1/2 hours total. Serves 8 to 10 for dessert. Originally published May 24, 2015