Boston restaurant week winter 2011 kickoff: strawberry rhubard crisp.

I am lucky enough that one of my most favorite Boston events happens twice a year.  Boston restaurant week!!!  It officially began yesterday, but I'm kicking it off with one a-maz-ing recipe I tried for the first time this past weekend.

The crust is crunchy and crumbly, and inside the filling is sweet and tangy.  It is so good I don't even have the vocabulary to describe how terrific it is!

Strawberry Rhubarb Crisp:

Pour 1 cup of sugar over 3 cups each of sliced strawberries and diced rubharb and mix to coat.  Place into a 9x13 baking dish.  In a food processor, combine 1 1/2 sticks unsalted butter, 1 1/2 cups flour, 1 cup brown sugar, and 1 cup of oats to make the crumble topping.  Evenly distribute over the strawberries and rubharb.  Bake at 375º for 45 minutes, or until the top is lightly browned.

Serve with vanilla ice cream!
Prepping the crumble topping.

Prepping the filling.
It's done when the top is lightly browned.