I bought some rhubarb this week on a whim, not really knowing what to do with it. I'd never even actually eaten rhubarb.
I scoped out some recipes (some courtesy of Alissa), and settled on this one for today. I'm sure I'll be trying more soon (including the rhubarb crisp one Kate posted a while ago), because rhubarb is tasty. Then again, anything is tasty with a bunch of sugar poured on it, I think.
adapted from an Emeril recipe
4 cups diced rhubarb
4 cups fresh strawberries, hulled, and halved, if large
1 cup granulated sugar
2 teaspoons orange zest
2 tablespoons cornstarch
1/4 cup orange liqueur (I think you can probably substitute orange juice)
9 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9 by 13-inch casserole or baking dish with cooking spray and transfer the fruit mixture to the prepared casserole.
Preheat the oven to 375 degrees F.
In a mixing bowl, combine 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.