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Mom’s Strawberry Rhubarb Crisp

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Growing up my grandparents had a massive garden.  Living in town with an average sized backyard on a downward slope my Grandmother cramped in every little fruit and vegetable she could.  She was ahead of the times, she even had a lily pool with a running fountain and gold fish that were brought in to large tanks through the winter.

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While she grew most of the normal things you can find at a grocery store like an apple tree, cherry tree, grape vines, strawberries, and many other fruits and veggies, there were other things you don’t generally find in the grocery store like rhubarb, currants, and gooseberries.

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When I was a child I pretty much thought the minute it was warm enough to wear shorts and there was a berry on the bush, it was time to eat it.  Sadly that wasn’t the case.  Most fruits don’t taste good at all until they’re ripe:) But when they are ripe, they can be made into so many delicious desserts, like the rhubarb crisp my mom makes.  It is pretty much the best rhubarb recipe I’ve ever had so I wanted to share it with you.  I think part of the secret might just be the strawberries she adds to hers. No rhubarb crisp is complete without vanilla ice cream, yum!

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Unfortunately I don’t have any rhubarb plants of my own but thankfully my aunt & uncle do.  When my parents were on their way over the other day, they stopped and grabbed enough to make a few batches even though it started raining on them.  So I owe my dad and uncle a big thank you!

Ingredients

Crust
1 1/2 cups oatmeal
1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking soda
1 cup butter, melted
 
Filling
3 cups rhubarb
3 cups strawberries
1/2 cup sugar
1 tablespoon flour
 
Preheat oven to 350 degrees.  Mix oatmeal, flour, sugar and baking soda then mix in butter.  Press half of crust ingredients into 9×13 pan.  
Mix filling ingredients in a separate bowl and spread in pan on top of crust.  
Crumble remaining crust on top of filling in pan.  Bake for 35 minutes until crisp and rhubarb is soft.  
 
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