AN EASY TO MAKE STRAWBERRY RHUBARB CRISP RECIPE

Summer is here, YEAH, which means crisps are made weekly at my house for dessert! And my new favorite is a strawberry rhubarb crisp.

You see, I love fresh local food, so which crisp I make depends on what I find in season at the Farmer’s Markets.  This week, I found gorgeous strawberries and rhubarb, so I will make a Strawberry Rhubarb crisp.  But, in a few weeks that could change, along with the crisp.

This recipe can be adjusted to meet your needs and what you may have on hand –  just switch the fruit cup for cup.  This past Sunday, we had company and “somebody” who will go nameless, ate half of my strawberries.  So, I needed to add 2 peaches as well.  You can also adjust the seasoning on the crisp part.  I like cinnamon and sometimes grate in ginger, but my mom adds nutmeg.

STRAWBERRY RHUBARB CRISP

Preheat oven to 350

Butter an 8×8 pan, iron skittle, or 8 individual ramekins

INGREDIENTS

For the fruit:

• 2 1/2 cups of fresh rhubarb – chopped
• 2 1/2 cups strawberries – sliced (I only had one cup, so I sliced a cup of peach instead and it was yummy)
• 2 tbsp flour
• 1/4 cup honey
• 2 tbsp sugar (optional)

For the crisp:

• 1 cup flour
• 1 cup oats
• 1/2 cup each brown sugar and sugar
• 1 tsp salt
• 2 tsp cinnamon
• 1 cup butter

PREPARATION:

For the fruit:

• Simmer rhubarb in the honey just to get tender
• If you desire a little more sweetness, toss the strawberries in the sugar
• Drain any extra liquid off the rhubarb
• Mix in strawberries and toss in the flour to fruit mixture
• Pour fruit mixture into baking container, which should be filled about 2/3 of the way to the top

For the crisp:

• • Combine all the ingredients in a medium bowl
  • Grate in the butter and then with your hands, mix the butter with the dry ingredients.  (Grating the butter makes combining with the dry ingredients easier)
  • Sprinkle over the fruit
  • Bake at 350 for 45-60 minutes until the top is golden and the fruit is bubbly

• To prevent a spillover mess, place the cooking containers on a cookie sheet lined with aluminum foil

I serve the crisp with a scoop of whole milk greek plain yogurt or homemade whipped cream.  But, this is a personal choice and you may prefer ice cream.  Whichever you choose, it will be delicious!

DO YOU HAVE A FAVORITE CRISP RECIPE?