5tablespoonsfresh angelica stemdiced ¼ inch *see note
Crumb Topping
1 ¼cupoatspreferably the thick, old fashioned kind
1.5cupsflour or equivalent
6Tablespoonsunsalted butter
½teaspoonsalt
½teaspooncinnamon
¾cupbrown sugar
Instructions
If using organic sugar with large granules, grind it in a blender or food processor to break it up, which will speed the maceration process.
Wash the rhubarb, trim any tough stems and leaf particles, then cut into ½ inch pieces and toss with the cup of sugar and allow to macerate for 30 minutes, tossing occasionally, preferably in a place with ambient warmth, I used to put hotel pans on top of a cool oven in kitchens, but you could turn your oven on warm and set the rhubarb near the vent.
Meanwhile, trim and quarter the strawberries and toss with the ⅓ cup sugar.
For the crumb topping, toast the oats in a 350F oven for 15 minutes (optional) then cool and combine all the ingredients and mush them around gently with your hands, it’s ok if it’s a little clumpy.
Drain the rhubarb of its juice, then combine with the strawberries, angelica, lemon juice, and cornstarch and mix well, then allow to rest overnight in the fridge, or for at least a few hours for the angelica’s perfume to penetrate the rest of the ingredients.
To cook, preheat the oven to 375 and put the mixture in a 11x13 baking pan. Bake for 30 minutes, then reduce the heat to 325 and bake 30 minutes more. Allow the crisp to rest a bit before serving. Serve with vanilla ice cream. It’s also great the next day for breakfast with thick Greek yogurt.
Notes
Be mindful while cutting angelica not to touch your face. Wash the cutting board after cutting it and remember that the sap of the plant is a phototoxin. I also taught fresh culinary graduates to cook with it who knew nothing about the plant, and never had a problem. Just respect the plant.