Summer break starts this week. A new slip n slide has been purchased. I stocked up on popsicles and peanut butter at Costco. The kids are making lists of all the things they want to do this summer and I am giving them the side eye, equal parts thrilled to have my chicks home and a little nervous about the constant sibling fighting/requests for food/general plunder my house is going to collapse into.
It’s only 9 in the morning and Luke and Scarlet have already been on the slip n slide, eaten 3 snacks, begged for ice cream and fought over who was going to spray the dogs with the hose. So…I would say we are off to a strong start.
In honor of summer and because my mother gave me a rhubarb plant that is growing like a weed in a pot on my patio, I decided it was the perfect time for a strawberry rhubarb crisp. In all fairness this is NOT an exact recipe…I make crisps all the time and they are often a little different every time I make them. So, feel free to adjust based on your own preferences.
Strawberry Rhubarb Crisp
- 4 cups strawberries, diced
- 4 cups rhubarb, diced
- 2/3 cup sugar
- 2 tablespoons flour
- juice of one lemon
- 2 cups oats
- 1/2 cup almond meal (can easily swap for all- purpose flour)
- 1/2 cup whole wheat pastry flour (easily swapped for all-purpose flour)
- 1/2 cup brown sugar
- 1 stick softened butter
Preheat oven to 350 degrees. In a large bowl toss the strawberries and rhubarb in sugar and lemon. Set aside and let the fruit sit, the sugar begins to break down the fruit, softening it and the rhubarb really needs that.
In another bowl, toss the oats, brown sugar, flour and almond meal together. Using two forks or a pastry cutter, work the butter into the mixture until it is crumbly and the butter is worked through.
Pour the fruit into a baking pan and layer the crisp topping over the fruit. Bake in the oven for 30-40 minutes until the fruit is bubbling and the crisp is a golden brown. Serve warm from the oven with a big dollop of vanilla ice cream.