My sister-in-law recently brought over some Rhubarb for me from her garden, and I’ve just been dying to use it. Then… Our local grocery store had strawberries on sale, which meant a match made in heaven
I was really excited to make a pie or something of the sort. But just a few short days before, I made a Strawberry Rhubarb Pie with Jen from LifewithLevi.com. So I figured that I should try another recipe.
I looked up several recipes for all different types of items with strawberrys and rhubarb… but either was missing an important ingredient, or it didn’t sound as good as I wanted it too.
So I combined a few recipes from online for the filling; and then used the ‘crisp’ from my Carmelita’s Recipe. I *love* the oatmeal crunch from the Carmelita’s – so I assumed it’d be awesome with strawberries and rhubarb as well.
Here it is
Strawberry Rhubarb Crisp:
1 container strawberries – cut into 3-4 slices
4-5 stalks of Rhubarb (about 4 cups cut into smaller pieces)
5 Tbsp Flour
3/4 C. Sugar
Mix all ingredients together into a bowl. Let sit while you make the crust.
1 1/2 C. Butter, melted completely
2 C. Flour
1 1/2 C. Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
2 C. Instant Oatmeal (I just used the packets because it’s what I had on hand.)
Preheat oven to 350
Mix Flour, Brown Sugar, Baking Soda, Salt, and Oatmeal together –
Pour fully melted butter over the top and mix thoroughly. (I use my hands)
Put 1/2 of the mixture into a cake pan or casserole. Pat down flat and bake at 350 for 10 minutes (even if it doesn’t look done yet, take it out).
Then – pour in strawberry rhubarb mixture, and crumble remaining half of the crust over the top – being sure to cover evenly.
Bake for 40-45 minutes: Keep a close watch on it so as not to burn. I think mine was set for 50 minutes and at 40-45 minutes I took it out because it looked finished.
Serve warm with Ice Cream! YuM!!!
Like it??? I *Loved* it. It didn’t last long here though….
Do you make any special deserts from your garden?