i won what?

When Ally, a marketing coordinator for Condé Nast contacted me via email to say that I had won the Epicurious Farm Fresh Recipe Contest I was skeptical.   My first thought was that this was some sort of “your name has been entered into a drawing” sort of thing or that it was a marketing promotion.  And honestly, I didn’t even remember entering any contest for Epicurious. But after a little research sure enough it was legit. And the winning recipe was for my Rhubarb & Strawberry Crisp.

After a little back and forth communication with Ally, I thought for sure that this award would catapult me into some sort of rhubarb hall of fame…or that maybe Bobby Flay was going to fly to Orange County and personally hand me my check and with his camera crew in tow wanting to challenge me to a rhubarb crisp throw down.

Sadly, my check arrived with little pomp and circumstance.  But my check did arrive none the less.  And it is going into the fund for the “eating my way through Paris” this spring with my daughter.  So for that I’m very grateful.

So just in case you’d like to make this Farm Fresh Recipe Challenge Winning Recipe here it is (drum roll please!)

Enjoy!
Shannon

Rhubarb & Strawberry Crisp

Serves 8

1 lb. rhubarb, sliced in 1 in. pieces

2 pints strawberries, hulled, sliced in half

Zest and juice from 3 blood oranges (or whatever oranges you have on hand)

¼ cup flour

¼ cup sugar

Topping:

1 stick butter, chilled, cubed

¾ cup all purpose flour

½ cup brown sugar

½ cup oats

Pinch of salt

¼ cup toasted hazelnuts, skins removed, chopped coarsely

Preheat oven to 350°.  Grease an 8 x 11 baking dish and set aside.  In a bowl combine sliced rhubarb, strawberries, zest and juice from the oranges, flour and sugar.  Toss gently to incorporate flour and sugar throughout.  Pour into prepared baking dish.

For the topping I like to use a food processor, but a pastry cutter, fork or even your fingers work as well.  Combine chilled, cubed butter, with the flour, sugar and salt, pulse a few times until butter is the size of small peas.  Add oatmeal and pulse once or twice, just enough to get it mixed through, but not chopped too small.  Crumble mixture over the top of the strawberry rhubarb mixture.  Top with the roasted hazelnuts and bake for 45 minutes until the top is browned nicely and the mixture is bubbling through the cracks.

Serve warm with freshly whipped cream or vanilla ice cream.