When we were in Seattle, almost every restaurant we ate at
had some kind of Rhubarb dessert.
We never ordered any of them but as soon as I got home, I wanted to make
a Strawberry Rhubarb Crisp. I
never was one who really enjoyed Rhubarb, but maybe because of the pregnancy,
the sweet tartness sounded too good.
Our neighbor in the back of us has two large Rhubarb plants
in her backyard. When I was
little, Mrs. Moore, a sweet old lady lived there and would always give us some
of her Rhubarb. The lady, who
lives there now, just doesn’t keep up her yard at all and it is overgrown. I’m not even sure if she knows she has
Rhubarb. Anyways, Mike cut me some
of that Rhubarb one morning and I made this crisp the next day.
So here is what you need:
Rhubarb Filling:
2-3 cups of diced Rhubarb
1 pint of strawberries
¾ cup of sugar
dash of vanilla
3-4 heaping tsp of flour
Crisp
¾ cup of Old-fashioned Oats
¾ cup Flour
½ cup Brown sugar
4 Tbs Melted Butter
Dash of salt
Mix your diced Rhubarb and Hulled and quartered
strawberries.
Add sugar, vanilla, and flour and mix well. Let sit for 15 minutes
Meanwhile, melt butter. Mix the oats, flour, brown sugar, and salt.
Add melted butter and mix until all the dry ingredients are
moistened.
Put your rhubarb and strawberry mixture into a baking
dish. I used a round dish but an
8x8 baking dish should do well too.
Cover your fruit mixture with the crisp topping.
Bake for 40-45 minutes until the crisp is browned and sauce
is bubbling.
Let cool and serve with Ice Cream!
