Lately, I’ve been in a cooking and baking rut!
Mostly because the temperatures here in our neck of the woods, have been like a bad roller coaster ride!
One day it can be sunny and 80, and the next…40 and rainy!
Or in cooking terms-one minute I’m whipping up a batch of potato salad, and the next…potato soup!
The cooler temps and rainy days have also made the planting season here in our neck of the woods a bit difficult as well.
Thank goodness for rhubarb!
Rhubarb is definitely one of the hardiest plants in my garden!
That was proven last fall, when our neighbor accidentally dug up most of my plants that were on the border of our properties.
Naturally, I was devastated, when I came home to find the plants not only dug up-but covered in large pieces of concrete!
I was certain there was no way to salvage them-but I had to try.
After finding a new (and safe) place to plant them, I grabbed a shovel and started the ‘gentle’ process of digging them out from beneath the concrete.
Thankfully, most of the roots were still in tact, so I replanted them and hoped for the best.
Even after a long and bitterly cold winter-those tough little plants did not disappoint!
They not only came back-they came bigger and stronger than ever!
I could hardly wait until the stalks turned red-and the moment they did, I was out picking them so I could make one of my family’s favorite Spring treats!
Of course most folks call this SUPER yummy dessert-Strawberry Rhubarb Crisp-but after all that tart little plant went through, I’m giving them top billing!
I hope you enjoy my Rhubarb-Strawberry Crisp!
Here’s the recipe!
- 4 cups rhubarb (cut into 1 inch lengths)
- 2 cups strawberries (cut in half if large)
- 1/2 cup sugar
- 2 Tablespoons all purpose flour
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 8 Tablespoons (1 stick) cold butter
- Preheat oven to 375.
- Combine rhubarb, strawberries, sugar and flour in a large mixing bowl. Let sit for 10 minutes to allow sugar to draw juices from fruit. Meanwhile, In a large mixing bowl, combine flour, brown sugar, salt, cinnamon, and nutmeg. Add butter. Using a pastry blender cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Pour fruit mixture into the bottom of a greased 8x8 baking dish. Sprinkle crumble mixture over top of the fruit. Bake for 45 minutes, or until golden brown.
- Serve warm with ice cream or whipping cream.
Don’t forget to PIN it so you can make this YUMMY dessert while the rhubarb is still ready for the picking!!!
Blessings and hugs,