Sunday, June 8, 2008

A Match Made in Heaven

Strawberry 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.


Joe said...

Rhubarb freezes fantastically well, so don't be afraid to stock up!

Elisabeth said...

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!

Erika W. said...

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.

Elisabeth said...

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.

Anonymous said...

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!