Friday, May 27, 2016

Fabulous Friday Food :: Strawberry Rhubarb Crisp


Last weekend I finally had a chance to stroll through our local French Market. I've told you about the French Market before--my happy place on Saturday mornings in the summer.

The market has been open for a few weeks now, but I hadn't had a chance to get down there until last Saturday, and imagine my joy when I noticed huge bundles of my favorite fruit/vegetable (I think there's some kind of debate about this, but not one I'm about to get involved in) stacked on a table.

Ah, rhubarb. Alone, you are sour and bitter and stringy and gross. But paired with some sweet, juicy strawberries and you become some sort of nectar that I can't get enough of.

[You know, that's kind of like people. When we stand alone, we can become bitter, but when we're paired with just the right friend, we become something sweet and delicious. Just a little thought for your day.]

So last weekend we had a family dinner. As in, everyone was home, which is a super-huge reason to celebrate, so I cooked a really great meal. And Kate had a special request: Strawberry Rhubarb Crisp.

I think my love of crisps is well-documented here. I love the texture. I love the sweet-juiciness. I love that it's not a pie (my lack of pie making skills is also well-documented). I love how easy they are to make.

And this crisp is one of my favorites. And apparently one of Kate's favorites, too.

Now that Memorial Day is right around the corner, and since it's rhubarb season (a much-too-short season in my estimation), I thought I'd share this delicious recipe with you. Why not try it this weekend?

You basically need two bowls and an oven. You've got those, right?

In the first bowl, combine 3 cups of chopped rhubarb with 2 cups of sliced strawberries (which are also very good right now). Add some sugar and corn starch and mix well. Set that bowl aside for a few minutes so the fruit has some time to release some of their juices.


In the second bowl, combine the topping ingredients: oats (I prefer the regular oats to the quick cooking oats, but you can just use what you have on hand), brown sugar, flour, cinnamon, salt, and melted butter. Mix those together until you have a crumbly mixture.


Now you have to make a decision: ramekins or baking dish? I kind of like to use ramekins because that way everyone feels like they have their own special little dessert. But if you're feeding more than six people, you might want to make one baking dish so that it goes a little further. (Or, heck, just double the recipe--you'll want a lot.)

Whatever you choose, butter the dish, then spoon in the fruit, which by now is probably juicy and sweet and you might just want to eat it straight from the bowl.

Next, take the topping and crumble it evenly over the top. Do not pack it down! You want the topping to be crumbly, not thick. It's a crisp, not a pie.

That's it! Now pop it in the oven and bake for 35-40 minutes if you're using ramekins or 40-45 minutes if you're using a baking dish. Just keep checking it. When the fruit is bubbling around the edges and the topping is getting a little brown, you're ready to go.


Serve the whole thing with some vanilla ice cream and you're in summertime heaven.

(Yeah, you'd think I'd show you a picture with some actual vanilla ice cream melting over the top of the warm crisp. But no. As I usually do, I forgot to take a picture of the final product. We were so excited to dig in that the picture went by the wayside. Use your imagination.)

Have a happy Memorial Day Weekend, friends!! I'll be celebrating our youngest daughter's high school graduation with all of our family, so I know ours will be fun. See you next week!

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For a printable version of this recipe, click here.

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2 comments:

  1. Oh girl you're speakin' my language. I LOVE rhubarb pie!!! My husband's grandmother used to make the BEST rhubarb pie . . . what a great memory! So have a piece for me and have an AWESOME weekend!!! Blessings from Missouri!

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    1. Thanks! You have a great weekend too, Robbin!

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