Growing up on a farm, we grew a variety of fruits and vegetables…but never rhubarb.
At Grandma’s house is where I discovered my affection for the tart-sweetness that came in the form of a rhubarb pie. These celery like stalks made me hesitant at first, but I knew Grandma wouldn’t disappoint.
Upon seeing these beautiful stalks at the farmer’s market, I knew exactly what I wanted to make with them. My own simple version of a “pie.”
Strawberry Rhubarb Crisp
3 cups strawberries, halved
3 cups rhubarb, chopped
1/2 cup agave (or honey)
1/2 cup whole wheat flour
1/2-1 cup oats
1/2 cup brown sugar
3/4 tsp cinnamon
1/2 tsp allspice (optional)
1/3 cup butter (I used Earth Balance)
Mix the strawberries, rhubarb, and agave throughly and place in 8X8 pan.
Then in a separate bowl mix rest of ingredients together until crumbly.
Sprinkle over fruit. Bake in oven on 350 degrees for 40-50 minutes.
Sometimes I crave a little more “crisp” so feel free to add more flour and oats if you are that way too.
I think rhubarb’s taste is heavenly and so appropriate for the time of it’s harvest. Other than pie and crisps, I haven’t had a chance to experiment with it, but would love to try it in muffins, sauce, or even a soup. I made sure to buy enough to have leftovers to freeze. Rhubarb freezes extremely well and can be left in the freezer for up to a year! I dig it.
Yet another successful purchase from the farmer’s market. I cannot wait to go again this weekend since the list of “what’s in season” is growing quite fast.