Spending time with family is high on my priority list. I relish afternoon visits with my grandparents, touring their garden, listening to stories about our ancestors, and hoping to preserve our family genealogy for future generations.
This week’s harvest from my grandmother’s garden included rhubarb, which she was happy to share. I immediately thought of making a Rhubarb Strawberry Crisp. I had previously made this dish for Mother’s Day and everyone enjoyed it~ even the timid palates.
This recipe brings back memories of my youth, savoring homemade rhubarb preserves and rhubarb pie on visits to my grandparents in northern Indiana.
Tart and tangy = tasty.
Rhubarb Strawberry Crisp:
- 1 1/2 c. rhubarb, chopped
- 2 1/2 c. strawberries, halved
- 1 c. unbleached all purpose flour
- 3/4 c. old fashion oats
- 1 c. brown sugar, packed
- 1/2 c. butter, melted
- 1 tsp. cinnamon
- 1 c. sugar
- 2 Tbsp cornstarch
- 1 c. water
- 1 tsp vanilla extract
Preheat oven to 350° F. In a large bowl, mix flour, oatmeal, brown sugar, butter and cinnamon together until crumbly. Spray a 9×9 pan or 10 ramekins (for individual servings) with non-stick cooking spray. Press half of crumb mixture into bottom of baking pan, or evenly distribute half the mixture into the ramekins. Set aside remaining ingredients.
In a saucepan over medium heat, combine sugar, cornstarch, water and vanilla; whisk clumps out; cook until thick and clear, about 5 minutes. Set aside.
In a bowl, mix the rhubarb and strawberries together gently and place on top of crumb mixture in prepared pan. Pour liquid over fruit and top with remaining crumbs. Bake until crisp, about 1 hour for 9×9 baking pan or 35-40 minutes for individual ramekins.