This weekend just felt like summer.
The sun shined down on us through big white clouds, and every corner of the farm was lush, green, and happy.
We played catch in the backyard, ate lunch on the deck, and kicked back in our Adirondack chairs on the porch while Hank blew a gazillion bubbles on the lawn.
All the strawberries I planted last summer went crazy this past week, so when my mama-in-law brought over a big fresh-cut bundle of rhubarb, I knew I needed to whip something up to ring in the sweetness of summertime. We had a big bucket of vanilla ice cream to break out too, so a strawberry rhubarb crisp sounded like just the right mix of tart and sweet.
(Kind-of like my rhubarb-loving hubs and myself–the perfect blend of tart and sweet!)
Unlike many of my home-grown recipe experiments, this one turned out beautifully! Not only is this recipe quick and easy, this crisp is good enough to share! Heat it up and serve with ice cream or eat it right out of the pan.
Here’s my recipe:
Strawberry Rhubarb Crisp
Prep time: 20 minutes
Bake time: 50 minutes
3 cups rhubarb, cut into 1/2″ pieces
1 cup fresh cut strawberries
1 3/4 cup sugar
3/4 cup flour
1 t cinnamon
3/4 t nutmeg
1/2 cup oats
1 stick butter (or margarine)
Preheat oven to 350F.
Pour 1/2 cup sugar over rhubarb in medium bowl, stir to cover. (Let sit while making crumble for crisp topping.)
Mix remaining sugar, flour, cinnamon, and nutmeg. Stir in oats.
Mix in softened butter (or margarine) until crumbly.
Pour rhubarb into 8″ x 8″ pan.
Pour strawberries over rhubarb.
Cover with crumble.
Bake 50 minutes or until fruit is bubbly and topping is golden brown.
Serve with ice cream, whipped cream, or great by itself!
May your summer be full of sweetness, too, and just the right touch of tart to keep it interesting!