Strawberry Rhubarb Crisp

As you might have seen from my weekly meal plan post the other night, I made Strawberry Rhubarb Crisp for dessert tonight. My husband wanted to try it and when I saw the fresh local rhubarb at the Lexington Co-Op the other day, I felt like it would be a great way to bring in the warm summer weather we’ve been having!

crisp

I found this recipe from “Animal, Vegetable, Miracle” by Barbara Kingsolver. It is a book about the adventures of one family during a year where they vow to eat local. It shares conquests and challenges; anecdotes about the vegetables and animals (and miracles, if you will); recipes and meal plans; and brief essays about sustainable eating and the affects on our communities, environment and world when we don’t. A note about the essays so you don’t think they’re boring: they are profound, but short — certainly not long enough to lose you. I’ve really enjoyed reading this enlightening book over the past month. The enthusiasm and heart in it are difficult to resist, as are many of the recipes. Now, on to the crisp as I made it:

Strawberry Rhubarb Crisp

3 cups strawberries, halved
3 cups rhubarb, chopped
½ cup honey
½ cup whole wheat pastry flour
½ cup rolled oats
½ cup brown sugar (or a bit more, to taste)
1 teaspoon cinnamon
1 dash of nutmeg
1 dash of ground cloves
4 tablespoons butter, plus 1 tablespoon for the final topping

  1. Mix fruit and honey together thoroughly and place in an 8”x8” ungreased pan.
  2. Mix all other ingredients (besides 1 tablespoon for the final topping) until crumbly.
  3. Sprinkle over fruit mixture.
  4. Top with the last little tablespoon of butter. (See photo below for tip.)
  5. Bake at 350° for 40 to 50 minutes, until golden.
  6. Serve topped with vanilla ice cream or fresh whipped cream, if you please.

strawberryrhubarbcrisp

strawrhubarbcrisp

strawrhubarbcrisp_crumb

strawrhubarbcrisp_ready

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Simple ingredients with plenty of flavor and ridiculously easy directions — what could be better in a summer dessert? If I’m going to turn my oven on when it’s hot out, I want it to taste like this. The tangy rhubarb and sweet strawberries make a combination that’s a favorite of many, and now I see why. It’s perfectly summer.

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

01. June 2011 by Nina
Categories: Desserts, Recipes | Tags: , , , , , , , , , , , , , | Comments Off on Strawberry Rhubarb Crisp