Saturday, March 29, 2014

Strawberry Rhubarb Crisp

Now that the warmer weather seems here to stay, I am dreaming of summer and the opening of farmer's markets.  I love picking out fresh produce each week.  I also plan on having my own vegetable garden again this year, which I am very excited about.  There is nothing like walking out your backdoor and harvesting from your own garden!

I have recently seen rhubarb make its way into the grocery store, so last weekend I made a strawberry rhubarb crisp!  This recipe is mostly my mother's, but I have added my own little touch to it!  This is one of my go-to summer desserts, particularly because it is so easy to make!  I am by no means a recipe writer or food photographer; nonetheless, here's my recipe...

Strawberry Rhubarb Crisp

Ingredients:
Filling:
3 cups rhubarb, chopped
1 cup strawberries, chopped
1/2 tsp salt
1 tsp cinnamon
3/4 cup sugar
Topping:
1 cup flour
1/2 cup sugar
1/3 cup butter, softened
1/2 cup old fashion oats

Directions:
heat oven to 350 degrees
cut up fruit


in a medium bowl, mix together all filling ingredients


in a separate bowl, use a pastry blender to mix all the topping ingredients
(if you don't have a pastry blender, a fork will do)



pour filling into a 9x13 pan
then add the topping


bake uncovered for 40-50 minutes, or until bubbly


serve by itself, or with a scoop of icecream
ENJOY!

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