Spring reminds me of strawberries, and my favorite strawberry dessert
has to be my mom’s strawberry and rhubarb crisp. First of all it’s
delicious! Also it’s made with homegrown ingredients, and is very
nostalgic. I remember my mom leaving sticky 9×13″ pans of berry crisps
on the kitchen table during the summer. I would, not so slyly, pick
off the buttery topping which would result in gaping holes on top.
During fall the berry crisps would be replaced with apple crisps,
which served as the perfect breakfast before school (more to come on
apple crisps in the fall).
Lucky for me my mom brought down strawberries and rhubarb from the garden this weekend. I had to pay homage to the garden and make a crisp. I think this crisp is served best
room temperature or slightly warm (I like to zap it in the microwave
for a few seconds) with either a scoop of vanilla ice cream or freshly
I made half a recipe, so I wouldn’t eat a whole pan! I can’t wait to
dig in for more after I write this!
3 cups sliced strawberries
3 cups chopped rhubarb
1-2 tablespoons of white sugar
Put in a 9×9 pan. Depending on the sweetness of the fruit, add a
tablespoon or two of sugar. My strawberries were very sweet so I only
used 1 tablespoon of sugar this time.
1/2 cup flour
1/2 cup brown sugar
1/4 cup rolled oats
1/4 cups chopped walnuts
6 Tablespoons of cold butter
Mix the flour, brown sugar, oats, and walnuts in a bowl. Cut in butter
with a pastry blender until mixture is coarse and the butter is in pea
sized pieces. (Or process all the ingredients in the food processor
until the butter breaks up into pea sized pieces).
Sprinkle the topping evenly over the fruit filling. Bake at 400 F
degrees for 15 minutes, then turn the oven to 325 F degrees and bake
another 25 minutes.
Let cool. Serve slightly warm or at room temperature with vanilla ice
cream or whipped cream. Enjoy!
*Avoid eating rhubarb leaves, they are poisonous