Strawberry-rhubarb crisp tart

The entire month of May, I only posted two recipes. Two! I realized this yesterday and felt a little bad... It happens a lot this time of year that I just feel rather uninspired when it comes to food. I'm tired of winter foods, but we haven't quite gotten into the growing season here yet. It's also my busy time at work and my husband has been working evenings and some weekends. So, I just haven't really had a ton of motivation to cook new things lately. To tell you the truth, we've seen more than our fair share of peanut butter and jelly sandwiches lately - probably too many. 

However, I found some rhubarb at the farmers' market this past weekend and it inspired me to make a dessert. It's a tart/crisp/pie combination that I modeled from this apple crisp pie. It also let me add another recipe to my 25 Pies of 2015 challenge. This tart was a lovely early summer treat that combined two of my favorites - strawberry + rhubarb - making it burst with sweet-tart freshness. Topped with vanilla ice cream while still a touch warm from the oven, it makes a perfect ending to any meal.

So I'm going to try to get re-inspired now. I promise. 

Strawberry-rhubarb crisp tart
for the crust/topping:
1-1/2 cups all-purpose flour
1/4 teaspoon sea salt
1/4 cup packed light brown sugar
1/3 cup old-fashioned oats
1 stick unsalted butter, melted and slightly cooled
for the filling:
1/2 cup cold water
1/3 cup granulated sugar
1-1/2 tablespoons cornstarch
pinch of sea salt
1-1/4 cups chopped rhubarb (chopped into about 1/2-inch pieces)
1-1/4 cups chopped strawberries (chopped into about same size as rhubarb)

Pre-heat the oven to 350 degrees.

In a large bowl, whisk together the flour through oats. Stir in the butter until combined. Use your hands to bring the mixture together. Set aside 1/2 cup of the mixture and put the remaining into a 9-inch tart pan. Use your fingers to press the crust into the pan in an even layer on the bottom and sides. Press it until it is tightly packed and try to not leave any cracks.

In a small saucepan, whisk together the water, sugar, cornstarch, and sea salt. Heat over medium heat, whisking often, until the mixture thickens. Remove from the heat and stir in the rhubarb and strawberries. 

Pour the filling mixture into the crust. Spread evenly. Top with the remaining topping/crust mixture. 

Bake for about 40 minutes, or until the filling is bubbly and the topping and crust are golden.

Let cool and serve topped with vanilla ice cream, if desired.

What was I cooking one year ago?: stir-fried paneer w/ peppers
Two years ago?: penne & asparagus carbonara
Three?: lemony pea & potato salad w/ mint
Four?: chicken, mango, & cashew stir-fry
5?: Thai green curry paste