Okay, so I make mistakes sometimes. I get excited about something and my blinders come on. I have in the past month made two statements I no longer find true.
1. I love a strawberry rhubarb pie, but have really fallen in love with the flavor of rhubarb on it's own.
Yes, I still love rhubarb, but have decided it is truly the best when paired with strawberry (Sorry Martha!!) I came to this conclusion when vacationing in Maine this past week and found that the rhubarb and strawberry seasons here overlap (!!!!). We were at the farmer's market and I decided I need to make something with both. Hence I ended up adapting my "Rhubarb Crisp" recipe to include strawberries. It was DIVINE!!! Which leads me to retraction #TWO:
2. I am a strawberry purist. If I am going to eat a strawberry during it's season, I am not cooking it.
I cooked it. With the rhubarb. In the crisp. I can not get enough. PERIOD. If you can still find rhubarb make this dessert before both they and the strawberries are gone again until next year.
1 1/2 lbs rhubarb- cut into 1/2 inch pieces 1 pint GOOD strawberries, hulled and cut in half 1 cup granulated sugar 1/4 cup all-purpose flour
for the topping: 1 cup all-purpose flour 3/4 cup rolled oats 1/2 cup light-brown sugar 1/2 teaspoon ground cinnamon 6 TBS unsalted butter, melted
Preheat oven to 375
For the filling, combine rhubarb, strawberries, sugar, and flour in an 3-quart baking dish. Let macerate (the reaction between the sugar and the rhubarb will make the rhubarb start letting out its juice) for 15 to 20 minutes.
For the topping, combine flour, oats, sugar, cinnamon, and butter in a large bowl. Work dry ingredients with fingers until all butter is absorbed.
Spread topping over rhubarb. Bake crisp until top is golden brown and filling is bubbling, about 40-50 minutes.
I am a food obsessed mother and wife. Nothing makes me happier than talking about, reading about, growing, cooking and eating GOOD food, either by myself or with others (including my 4 year old food obsessed son, and my 8 month old daughter who is already a foodie). I started this blog to be able to share kitchen and grocery shopping tips, recipes and photos of what is going on in my kitchen. I hope it inspires you to enjoy good food!