This summer Pete & I are sharing a CSA (Community Supported Agriculture) with another couple. Once a week from June-October we get a half bushel of produce from a local farm and I am determined to not let any of it go to waste.
The last two weeks we've gotten fresh Rhubarb. Rhubarb is a vegetable rich in fiber and B vitamins (good for hair and nails!) and the tartness is perfect with a little sugar or whipped cream if you want to eat it on its own. When we were kids we used to sit outside on the back steps with fresh, raw rhubarb and a bowl of sugar on a summer night so before I made this crisp I saved a few stalks for snacking.
Make sure you chop the ends and the leaves which can be poisonous if eaten -and keep your nosy cats away from chomping on the leaves which they will most likely try to do.
Strawberry Rhubarb Crisp
1lb fresh, chopped Rhubarb
1lb fresh, chopped Strawberries (adds some more sweetness if the rhubarb is too tart for you)
1/2 C. packed Brown sugar
1 t. Vanilla
1 t. Lemon juice
1 C. AP Flour
1 C. quick-cooking Oats
1/2 C. softened Butter
1/4 t. Salt
Heat oven to 350. Grease a 13"x9" baking dish.
Mix Rhubarb, Strawberries, Brown sugar, Vanilla, and Lemon juice. Add to the baking dish.
Mix Flour, Oats, Butter, and Salt with a fork until the mixture is crumbly.
Crumble the crumble with your hands over the top of the fruit mix in the baking dish, making sure you're crumbling the crumble evenly.
Bake 40-45 minutes or until the crumble is golden brown and the fruit mix is bubbling.
Serve warm with fresh whipped cream or vanilla ice cream.