Laura Klein of OrganicAuthority.com is a dear friend and a fabulous cook. Any meal shared at Laura’s house is always delicious and fresh. I’ve had this dessert and it’s “smeeelicious” as my kids like to say. This is a great way to enjoy the fresh rhubarb growing in your garden and the rich red color makes is a festive holiday dessert. Happy Holidays!
1 1/4 cups sugar
3 tablespoons of potato starch
2 lbs strawberries (4 pints), trimmed and halved (6 cups)
1 1/2 lbs rhubarb stalks, cut crosswise into 1/2 inch slices (4 cups)
2 teaspoons fresh lemon juice
1 teaspoon finely grated fresh lemon zest
1 1/2 cups flour
1/2 cup brown sugar
1/4 cup white sugar
Pinch of salt
1 teaspoon cinnamon
1 tablespoon grated orange zest
8 ounces butter, brought to room temperature
1/2 cup of walnuts or a nut of your choice
Preheat oven to 425°
Stir together sugar and potato starch. Gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13 – by 9 – by 2- inch) baking dish.
Prepare streusel and bake:
Combine flour, sugars, salt, cinnamon and zest. Work butter into mixture with your fingers until combined into a crumbly mixture. Add nuts, stir to combine.
Spoon topping over compote. Bake on a sheet pan (to catch the juices) until top is browned and filling is bubbly, about 30-45 minutes. Cool to warm on rack before serving. This can also be served with vanilla bean ice cream.