One of the BEST things about moving to a new house (besides more space, an awesome house with loads of character, and proximity to shopping) is my new NEIGHBOR.
I love my neighbor.
And she loves to cook. Enough said.
She's one of those people that you can knock on the door and borrow a cup of sugar from. I've ALWAYS wanted one of the neighbors. In this case, I borrowed the entire recipe.
I stopped over for something last week and she had just pulled this out of the oven. Honestly, I've never been a rhubarb fan. I've tried it several times in my youth. But when your neighbor offers ya food ya can't refuse. Boy am I glad that I tried it. Yum!
It's rather simple which fits my cooking/baking style.
Beautiful fresh strawberries. You need about 2 cups. These were picked last week at our local berry farm. I had to do something with all those 25 pounds of berries!
Whole oats. I prefer to use organic.
Rhubarb. I found these "beauties" at our local farm market.
Organic rhubarb!
It's crazy looking. Treat it a bit like celery when you clean and chop it. Wash and peel, then chop.
You also need sugar, butter, and flour.
I used all organic brown sugar, organic butter, and organic spelt flour.
I got these ramekins for a steal at my local TJ Maxx. A Mother's Day clearance shopping find. My favorite kind.
You can bake the crisp in a 8 x 8 inch glass baking pan.
Strawberry Rhubarb Crisp
2 cups strawberries, washed, hulled, and sliced
2 cups rhubarb, washed, peeled, and sliced
3/4 cup brown sugar
1/3 cup butter
1/2 cup spelt flour
1/2 cup oats
1 tsp cinnamon
1/2 tsp ginger
Preheat the oven to 350 degrees F
Spray an 8 x 8 inch glass dish
Add fruit.
Make the topping. Mix dry ingredients and cut in the butter till chunky.
Bake 30-40 minutes till bubbly.
I may or may not have topped mine with a nice big dollop of whipped cream.
The Lunch Lady
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