Yesterday, we spent the morning out at the Farmer’s Market. Upon leaving, we had spent $20 on the most fruit and vegetables that $20 has ever bought us! Why haven’t we done this more often?! One of our favorite fruit purchases was rhubarb. I honestly can’t remember the last time I had rhubarb ANYTHING, but it is my absolute favorite! So I gave Jessie my phone and had him search through Pinterest to find the rhubarb dessert that he wanted. He ended up with some Strawberry Rhubarb Crisp. We still have a lot of rhubarb left over, so more rhubarb desserts to come! But here is our crisp recipe!
1 quart (or if you’re like me and don’t know what that is, 2 pints) of strawberries, stemmed and quartered
4 stalks rhubarb, cut into 1/2-inch lengths
1/2 cup sugar (we used Organic Coconut Sugar)
1/4 cup cornstarch
1 orange, zested and juiced (apparently I’m not a huge orange fan, next time I’ll be omitting this part of the recipe)
2 tablespoons balsamic vinegar
1 1/4 cups whole-wheat flour
1/2 cup rolled oats
1 cup brown sugar
1 1/4 sticks butter, sliced nice and small
1 teaspoon vanilla extract (or if all of your teaspoons are in the running dishwasher, then just dump some and go 😉 )
Pinch salt (we skipped this since our butter is salted)
1 to 2 tablespoons water
Preheat oven to 350 degrees F.
Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into a wide, shallow baking dish.
In a food processor (or blender) combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pule until the mixture looks dry and crumbly.* Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly – add 1 more tablespoon if the mixture still seems dry.
Crumble the topping over the filling and bake until the filling is hot and bubbly and the topping looks crispy and light brown – about 25-30 minutes. Serve with whipped cream or your favorite ice cream!
*My blender sucks so after I blended the flour, oats and brown sugar, I dumped it all into a bowl and used a masher to incorporate the butter and the water.
Minus the orange flavor, I really enjoyed this! If you’re an orange lover, leave it in! But if you aren’t a huge fan of the citrusy goodness, you may want to omit it. 🙂