As you know I have an abundance of rhubarb in my garden. I have been using the rhubarb in all sorts of recipes. The recent creation was a Rhubarb Strawberry Crisp. I have made crisps in the past but never a crisp using rhubarb.
Other desserts I made recently using rhubarb were a Rhubarb Cake, a simple and tasty dessert.
The Rhubarb Strawberry Crisp was the next dessert and was it her good. Although my strawberries are not ripe yet it was possible to find local berries in the Farmers Market. The measurements of the rhubarb and strawberries are adjustable, I added about a cup more of each because I wanted to use up what was on hand.
Rhubarb Strawberry Crisp
Ingredients:
4 cups of rhubarb, diced
3 cups of strawberries, sliced
1 cup of melted butter
1 cup brown sugar
1 cup granulated sugar
1 cup oats
1 cup flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
Directions:
Combine the strawberries and rhubarb in a large bowl. Spread into a 9×12 baking dish.
In another large bowl mix together the remaining ingredients. Crumble the mixture over the rhubarb and strawberries.
Bake at 375 for 40-45 minutes or until bubbly and the top is brown and crisp. Serve warm. Delicious with ice cream!
Rhubarb is delicious in many different ways. Hopefully you will enjoy this crisp as much as we do! The nice thing is that this recipe is very flexible and the amounts can be doubled or even cut back if you want to make a smaller dessert.
Nancy on the Home Front 