Heather’s Strawberry Rhubarb CRISP

This doesn’t look good or anything…..OH my gosh it is so fabulous…you won’t know what hit ya!
Strawberry Rhubarb Crisp

3/4 cup sugar
5 tablespoons all purpose flour
5 cups fresh strawberries sliced
4 cups rhubarb diced
topping
3/4 cup flour
3/4 cup brown sugar
3/4 cup cold butter
3/4 cup old fashioned oatmeal
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
bake in a 9X13 baking dish at 375 for 45 minutes

Not sure if this the correct way to prepare rhubarb, but it’s the way that I do it. And no I do not use Windex…just water and a knife. With the knife I peel back the outer later of the rhubarb stalk. ZIP peels off very easily.

There it is bare naked rhubarb.

Cut the stalks up like so…

Makes it easy to get the rhubarb into little bits, for the crisp.
Have you ever just taken a big bite off the end of a stalk of rhubarb? You oughta try it some time . It will make your face twist up and your tongue dry up and fall off. Very attractive.
I have also found it to be useful if your offspring are getting smart mouthed with you. “Hey sweety…mama would love it if you sucked on a piece of sugar cane.” “OH whoops my bad…that’s rhubarb.”

Add your diced rhubarb to the sliced strawberries.

Then you can measure in the flour and sugar.

Mix the flour and sugar up with the fruit, so it is covering every piece.

Then go ahead and spread it in your 9X13 dish. I did not grease the dish.

Now for the yummy stuff on the top. It’s really low fat, no fat in this topping, only butter. That does not count. Butter is good. It is good for your skin and your brain. And it gives you a nice soft middle.
So as I was saying add the oatmeal, brown sugar, and spices toss it around a bit. Then add in the butter I cut mine up into little pieces then I cut it in with a pastry cutter.
One thing I would grab if my house started on fire, after my kiddos of course, would be my pastry cutter.

There it is. That is how it should look all nice and Incorporated and not any big pieces of butter hanging around.

Now evenly layer the crisp topping over the berries and rhubarb.

Like so.

Then bake it at 375 for 45 minutes. and it will get all bubbly and caramely around the edges. Delicious!
Let it cool for ten minutes or so then serve with vanilla ice cream. This time I made whipped cream and gave it a big O dollop!

This recipe was given to me by a good friend and lover of yummy food, this friend had the audacity (audacity= daring, bold) to move herself and her boys (husband included) to the great big state of Wyoming! Heather and John were in our small group for awhile….we miss our friends and there funny boys. Especially the funniest boy…John. So this is Heathers recipe. It is extremely yummy. Hope you enjoy it.

Thanks Heather for sharing! Miss you Lady!
LuvYA,

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Comments

  1. 1
    Friberg Clan :

    Oh, yum…I had this one right? I am gonna make this soon!!!!

  2. 2
    Heather Nesbit :

    Hey Shelia

    Thanks for sharing this recipe…it is soooooo good:)

    P.S…..for the future I just wash the rhubarb and cut it up…no peeling necessary:)

  3. 3
    Ashley :

    This looks so delicious and reminds me of my Grandma who would use rhubarb fresh from her garden in Martin, MI! YUM! I love your strawberry theme.

  4. 4
    Roz :

    Sheila, I have been trying to decide what to make with my fresh rhubarb and your recipe has just helped me so much! Thanks! It doesn't matter what date this post is, so please stop by and add it to my weekend foodie blog hop if you can. The photos are great too! Roz at 'la bella vita'