Nutty Strawberry Rhubarb Crisp
I went to visit my parents last weekend. It was very different from most of my visits because usually the house is full of people. My sisters and there husbands and all the kids are usually there.
This time it was just me. My teenagers decided to stay home. My sisters were all home. It was just me, mom and dad. It was a beautiful weekend too, and also, time to plant the garden. There was frost last week, so the only thing that was actually growing in the garden was rhubarb.
Dad woke and asked what’s for breakfast and we debated for a while about what we should make. Dad wanted rhubarb crisp. I suggested all sorts of other things, but that’s what he wanted. So that’s what I made. I didn’t want to make our old standard rhubarb crisp, though … I wanted to put a new twist on it, so I added strawberries and walnuts. Ooooh it was good. My daughter was helping me edit these photos last night and now she wants me to make it for her. I’m not gonna mind one bit making this crisp all over again. I think I could eat this for breakfast every day, and then have it for dessert later and still not have enough of it. The sweet tart tastes that dance on your tongue, the brilliant red color, the wonderfully contrasting textures … I’m head over heels in love with this rhubarb crisp.
- 3 cups chopped rhubarb (frozen works well too!)
- 2 cups sliced strawberries
- 2/3 cup sugar
- 2 tablespoons quick-cooking tapioca
- 1 1/2 teaspoons good quality vanilla
- 1/3 cup packed brown sugar
- 1/2 cup old fashioned oats
- 1/4 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 cup cold butter
- 1/2 cup toasted walnuts (or pecans would be nice too)
- Preheat oven to 350 degrees. In a medium bowl toss together the filling ingredients. Let stand for 15 minutes, tossing twice. Pour into a lightly greased square glass 9×9 or 8×8 baking pan (a cast iron pan or flat casserole pan works fine too).
- In another bowl, combine the topping ingredients except for the butter and walnuts. Mix well.
- Cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts. Sprinkle the topping evenly over the rhubarb mixture.
- Bake for 45 minutes or until the top is golden brown and the filling is hot and bubbly. Serve warm, topped with vanilla ice cream if you like.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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