I have yet to post a dessert recipe, which might be surprising because in many circles I am known soley for my brownies or banana bread. Those two might make it in here in-time, but it's spring and its time for a seasonal dessert.
One of my coworkers supplied me with some rhubarb from her garden before the weekend. And though I have about 10 stawberry plants in my garden, there are probably only 5 ripe strawberries on them; I had to use store bought berries for a Rhubarb and Strawberry Crisp.
This recipe is adapted from Sara Moulton's Rhubarb Crisp on the Food Network website.
Rhubarb and Strawberry Crisp
1 baking dish (rectangular, square, Pyrex, metal, whatever)
1 large bowl
1 small bowl, microwave proof
1 lb. of rhubarb, or about 4 C cut up into 1/2 inch pieces
2-3 pints of stawberries, halved
1 C sugar
1 1/4 C flour
1 t cinnamon
1 C firmly packed brown sugar (it doesn't matter if it's light or dark)
3/4 C rolled oats
1/2 C of butter (1 stick,) melted
Preheat oven to 375 degrees.
Cut up the butter in the small microwavable bowl. Melt the butter and let it sit to cool a bit while you prepare the rest of the ingredients.
In the large bowl toss the cut up rhubarb and stawberries with 1/4 C of the flour, the regular sugar, and the cinammon. Put this in the baking dish. In the big bowl mix the rest of the ingredients, the flour, the brown sugar, the oats, and butter. Sprinkle this over the fruit and bake for 35 minutes.
Serve with vanilla ice cream.