Wednesday, June 12, 2013

Strawberry Rhubarb Crisp

 Thanks to my neighbor for sharing her recipe, I'm also called this "Carol's Crisp."

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

No comments: