Thursday, June 25, 2020

Quarantine Cuisine: Strawberry and Rhubarb Crisp


Growing rhubarb in a barrel at the float cabin.
Back at the float cabin I grow rhubarb in a large plastic barrel on the deck. My rhubarb never gets really large, but it was always tasty. My little put usually gave me enough fresh rhubarb for three crisps during the summer months.

Here in the city I had to buy my rhubarb at the store. I order online and do parking lot pickup so I didn't get to pick my stalks. One of the three I got was the largest I've ever seen, but it seemed tender.

Dave, our good friend in Powell River, is a master crisp maker. He gave me his recipe. That's a real friend. But my recipe file is back home so I went back to TasteofHome.com to find a one. Click here if you want to see the video that goes with it.

Strawberry and Rhubarb Crisp

Fruit mixture ingredients.
Ingredients

Fruit Mixture:

3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries


Crisp topping ingredients.
Topping:

1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

Directions

Clean and cut rhubarb into 1" pieces. Wash and cut strawberries in half. I also had some frozen leftover blueberries and blackberries that I also added to the fruit mixture.

Clean and cut the fruit ingredients.

In a large bowl, combine sugar and cornstarch. Add rhubarb and strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.

Cornstarch will thicken fruit juices during baking.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes.

Add the topping then bake.


A sweet treat for dessert.
If desired, serve warm with ice cream. It also makes a good breakfast bowl, warm or cold, the following morning.

What have you been making to satisfy your sweet tooth to go with your home cooked meals? -- Margy

31 comments :

  1. I don't have any rhubarb but that may change this week when I see a friend....definitely can eat this so your recipe is timely :)

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    1. I used to love sharing my garden produce. In Powell River there is a way to share with the Food Bank in normal times, but things aren't normal right now. - Margy

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  2. Sounds delicious. This year I stewed most of the rhubarb and froze it for use over the winter. Believe it or not I'm not a fan of strawberries.

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    1. My little plants didn't produce much. When I had less than I could use at once, I froze it cleaned and cut but fresh. Then when I had enough I would make a crisp. - Margy

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  3. Reminds me of my maternal Grandmother.They grew lots of rhubarb and she prepared pies and preserves.Loaded with sugar so I would not try it now but I remember loving it. I did try biting into the stalks and recall how bad an experience that was!

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  4. ...yum, I just canned 14 pints of rhubarb/strawberry jam!

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  5. Oh my but that looks wonderful! My dad's favorite pie was strawberry, rhubarb pie!! Memories!! Thank you and have a grand week!

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    1. Mine's was lemon meringue. He had it for his birthday every year instead of a cake. - Margy

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    1. It was. I don't know what I like the best, the fruit or the crisp topping. - Margy

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  7. So funny, I made a fruity crisp Friday, with apples and frozen blueberries ...we had the second half for breakfast this morning! It looks amazing with rhubarb...I will have to try that! Our grocery store does not deliver fresh produce (only packaged, like those baby carrots and bagged prewashed salads) so mainly for that reason Bill has been doing our shopping at “old folks hour”. Or we both go to the Farm Market which isn’t crowded at all and also follows careful guidelines.

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    1. Do you have a Fred Meyer nearby? They offer fresh items for both pickup and delivery. I haven't shopped inside the store since early March. It is so easy, and right now the $4.95 pickup fee is waived. - Margy

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  8. Margy - I will have to investigate growing some rhubarb, I love it so much. We (who am I kidding? My hubby) does not make many desserts. We prefer salty snacks. But yesterday we had a couple for dinner, and he made his special chocolate chip cookies. They are SO GOOD with vanilla ice cream! Thanks for linking to Mosaic Monday!

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    1. Depending on your climate it can stay in the container outdoors. We do get freezing weather, but I cover it with wadded newspaper, a layer of cardboard and extra soil to hold it all down. When spring arrives I pull it off to make sprouting easier. - Margy

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  9. Thank you for sharing this delicate recipe, Margy. I love rhubarb. The leafs are so looking different like the sort we have here. I make cake and drink the juice...

    ...stay healthy and well.
    Happy MosaicMonday

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    1. It is a versatile crop. I like it stewed as well. - Margy

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  10. I love strawberries but mostly eat them fresh. Rarely cook them or anything :)
    Did read your comment on my blog. Glad you are careful with the sun. I thought is was best to mention it! :)

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    1. When I grew strawberries fresh was the best. - Margy

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  11. Hello, the rhubarb crisp sounds delicious. I must say I have never tried rhubarb. Thanks for sharing the recipe! Enjoy your day, wishing you a happy new week!

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    1. I like the tang that it adds to the strawberry sweet. - Margy

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  12. When we lived close to a Earth Fare market, this was my favorite pie that they baked. I can still think about it and remember that sweet flavor. Thanks for the recipe!

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    1. That sounds like a great market. Our farmer's market is downtown in a crowded area so I haven't tried going there yet. - Margy

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  13. Thanks for this great sounding recipe, it looks so good and simple to make too which is always a big plus for me. I hope to try it soon.
    Happy MM

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    1. That's one thing I like about it, simple. Before this recipe I've always used flour as a thickener. I like the cornstarch better now that I've tried it. - Margy

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  14. I love that you are able to really sustainably long term live on the floating cabin. My husband's dream LOL mine not as much. I do believe I'd enjoy it, short term. Love reading all about your life there.
    Dawn aka Spatulas On Parade

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    1. We have gone from using it as a seasonal cabin while we continued to work in Los Angeles, to our primary home after retirement, to a more part-time home now that we are traveling in our RV during the winter months. Any way we've done it has been great. - Margy

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  15. Happy gardening Margy. Thanks for dropping by my blog today

    Muchđź’–love

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  16. I've only eaten rhubarb pie a couple of times. I'm still not sure if I like rhubarb. I'll have to continue tasting. :-)

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  17. Yum. I just made a fresh raspberry chocolate bar/log. And for breakfast I had my famous Summer one: toast, whipped cream cheese, raw sugar, black raspberries, toasted almonds.

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Thanks for stopping by. Comments, questions, and suggestions are always welcome. - Margy