Sunday, June 3, 2012

Rhubarb-Strawberry Crisp

This may be too late for any of you that do not live in Alaska, as your rhubarb has probably already ripened and been eaten. It is June and mine rhubarb is barely ripe enough to use. I cut a few stalks of the bigger peices today to make my grandma (and my dad) a strawberry rhubarb crisp.

Inspired by Martha Stewart's Rhubarb Raspberry Crisp, I created a Rhubarb-Strawberry Crisp.

In the first bowl, I have 4 cups of fruit (mostly rhubarb, but if you want it sweeter put more strawberries), 2/3 cup sugar, and the zest and juice of one orange. In the second bowl (on the right), I have 1 cup flour, 1/2 cup brown sugar, 1 stick of butter and 1/2 teaspoon cinnamon.

I mixed the fruit together making sure the sugar/orange juice mixer covers the fruit evenly. I mixed the flour/brown sugar bowl with my hands until the butter was evenly dispersed. Then I added the 1/2 cup rolled oats.

I poured the fruit mixture into the bottom of my 1 1/2 quart baking dish and covered the top with the flour mixer. It went into a 350 degree oven for 45 minutes.

This is what it looks like!

I am not cutting into this one because I am bringing it over to my parent's when it cools enough to transport. I hope it is as good as it smells! Mmmmm..... I'm thinking they should have it with some vanilla bean ice cream though. :)