RecipeStrawberry Rhubarb Crisp
Rhubarb season is already winding down in Minnesota, and I feel like I really missed the boat this year...I've only tried one new rhubarb recipe! I'm disappointed in myself, because I love, love, love rhubarb and always want to take full advantage of it while I can - time just flew by so fast this spring, didn't it? I'm hoping it will stick around in the farmer's market for a couple more weeks at least, if only because I'd like to make this fabulous crisp a couple more times. This recipe highlights the classic tart-sweet combo of strawberries and rhubarb (one of the best food pairings there is), baked with a buttery oat topping. On its own, its simple goodness is a wonderful treat...but I think all crisps are meant to share a bowl with vanilla ice cream, and this one is no exception: absolute heaven. I hope you can still get your hands on some rhubarb this year to give this recipe a try - I'm certain it will be one of the best desserts you eat this season.
5 comments:
Rhubarb freezes fantastically well, so don't be afraid to stock up!
Joe, I'll have to get some tips from you on that - I think I've heard you mention before that you blanch it before freezing it, right? I might be sending you an email soon!
I hear you on missing the rhubarb this year. I had the intentions...but really missed most of it, I think. I just brought some home again and chopped it up so it's at least ready to go.
I freeze it by just spreading it out on a baking sheet and freezing it. Once frozen, I scoop the frozen rhubarb into freezer bags and be done with them.
Thanks, Erika - that sounds simple enough! DR just brought home a whole bunch of rhubarb yesterday from a co-worker's garden, so I think I'll try freezing it tonight.
I have had this dessert and it is one of my favorites. It is the perfect combination of tart rhubarb with sweet ice cream. I LOVE IT!
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