Rhubarb and Mixed Berry Crisp

I wrangled the kids to the kitchen table last week to make our annual summer bucket list. In years past its full of things like baseball tournaments, family reunions, trips to the lake and overnights with the grandparents with a sprinkling of late night ice cream runs and a water balloon fight for good measure.

The kids grumbled a little at first knowing some of their favorite things can’t be added to the list this year. And let’s be honest, it feels a little like the first week of August at this point and summer is only just starting.

But after we all sat there for a few minutes, ideas came tumbling out. Picking blueberries, a trip to the Downtown Yakima Farmer’s Market for giant lemonades and a flat of strawberries, taking the paddle boards to Rim Rock for the day, hikes at Mt. Rainier and a float down the Yakima River all made it on the list. 

With the Fourth of July this weekend, it seemed only fitting to cook up a little something special  for the holiday. Many of the u-pick blueberry farms have opened this week for picking and the rhubarb plant in my garden is taking over. An easy rhubarb and berry crisp seemed like the perfect way to use up some fruit and its gorgeous red and blue colors are perfect for the holiday.

We plan to keep our celebration simple. Hot dogs at the fire pit, a few rounds on the slip n slide and maybe some yard games. Our friends made us a fun washer game similar to corn hole that we’ve been playing on repeat. When the sun finally goes down, we’ll let the kids light sparklers and dig into our rhubarb and berry crisp. It will be different than years past but special anyway.

Rhubarb and Berry Crisp

• 2 cups rhubarb diced into 1/2 inch pieces

• 2 cups strawberries quartered

• 1 cup blueberries

• 1 cup raspberries

• 1/2 cup sugar

• Juice and zest of a lemon

• 1 tablespoon cornstarch

• Pinch of kosher salt

• 1 1/4 cups rolled oats

• 1/2 cup almond flour (all-purpose flour is fine too)

• 1/2 cup brown sugar

• 6 tablespoons room temperature salted butter

• 1/2 teaspoon cinnamon

• 1/2 teaspoon baking powder

Preheat oven to 375 degrees. In a 9x9 baking dish combine fruit, sugar and lemon. Stir gently to combine. In a small bowl, combine cornstarch with a tablespoon of water. Stir until cornstarch dissolves in the water. Pour over the fruit mixture and gently incorporate. Set fruit aside while you make the crisp topping.

In a large bowl combine oats, almond flour, brown sugar, baking powder and cinnamon. Stir to combine. Cut butter into small pieces and add to the flour mixture. Using a pastry knife or two forks work the butter into the flour until the butter is the size of a pea or smaller and is thoroughly combined with the flour. 

Crumble the oat mixture evenly over the fruit. Bake for about 50 minutes or until the topping is golden brown and the fruit is bubbling along the edges of the pan. Remove from oven and allow to cool for five minutes. Spoon crisp into bowls and top with a generous scoop of vanilla ice cream. Serve immediately. Recipe serves 6-8.