Last year on Mother’s Day, my mom gave me the sweetest gift…literally.
I love love love getting new serving dishes and decorative platters for all the food I make.
I know, I am hopeless.
Anyways, my mom is really great at finding really cute stuff and last year she handed me this pretty white dish, with a strawberry rhubarb crisp baked inside. The dish she gave me was so nice, but the strawberry rhubarb crisp…even better!
I love rhubarb. My mom used to bake a rhubarb apple pie when we were kids that I LOVED. Maybe there were strawberries in there too? I don’t remember, but I do remember that was when my love affair with rhubarb begun. It is my favorite dessert ingredient.
Ok, I lie.
Chocolate is my favorite, but rhubarb is a very close second.
As soon as it starts appearing on the store shelves, I am buying it.
This crisp was so good. Sweet, tart and crunchy. I topped it with vanilla frozen yogurt, but whipped cream or ice cream would be good too. It was almost gone after my family had dessert the night I made it, but I did store the leftover in the fridge and heated it up for my daughter two days later and it was still good….well she said it was (don’t tell her I took a bite!).
Strawberry Rhubarb Crisp
Topping:
2 cups old fashioned oats
1/2 cup brown sugar
1 tsp cinnamon
1 stick butter, melted
Filling:
4 cups rhubarb, diced
4 cups strawberries, hulled, and sliced
1/2 cup sugar
2 tblsp orange juice
1 tbsp corn starch
Preheat the oven to 350 degrees. In a bowl, mix together oats, brown sugar, and cinnamon. Drizzle melted butter over oat mixture and stir until well coated. Set aside.
In another bowl, mix rhubarb, strawberries and sugar. In a smaller bowl, combine juice and cornstarch until blended. Pour over strawberry mixture and toss well. Pour mixture into an 8×8 baking dish. Top evenly with oatmeal mixture.. Bake for 45 minutes until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream or whipped cream.
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