Straight from the backyard into the baking dish. It doesn't get any fresher than that. Yup, my husband planted and grew strawberries in our backyard. And much to my surprise we had a sizable yield. I think he said he picked 5 or more quart baskets full. The rhubarb started off as just a small chunk from my mother's plant and after a few locations in our yard, has finally taken off and produces WAY more than we can ever eat. And so, I make strawberry rhubarb crisp.
Isn't that pretty? I love the contrast of the bright red fruit to the pure white sugar. Now this recipe is something I put together from a few different crisp recipes. So I'll post it here.
Filling:
3 cups strawberries, washed, hulled and sliced.
3 cups rhubarb, washed and cubed
1/2 cup granulated sugar (depending on the tartness of your rhubarb and the sweetness of your berries you may need to tweak this)
1 tsp. cinnamon
Topping
1 cup rolled oats
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup butter. softened
1/4 tsp. nutmeg
- For the filling plan fruit and sugar in a 2 qt. baking dish, toss to coat.
- For topping, in a medium bowl combine all topping ingredients except buttern and stir. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
- Bake crisp in a 375 degree F oven for 30 to 40 minutes or till fruit is tender and topping is golden brown.
This photo is prior to baking. The dish was very full.
But as you can see it bakes down a bit. Be sure to test your rhubarb before dishing it out, like I did otherwise it will be quite crunchy and TOO tart!
Hope you enjoy.
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