Monday, May 12, 2008

Strawberry Rhubarb Crisp


Don't you just love Spring? This is a picture of one of my rhubarb plants which comes out of the ground every Spring. When my mom and dad moved to North Carolina from Pennsylvania, they gave away their rhubarb plants to me and my brothers. Rhubarb requires a dormant period when the ground is frozen, so it doesn't do very well in warmer climates. I figure this plant has to be at least 25 years old and is still producing fabulously. Over the years, I have found that people either love it or they hate it. Fortunately, my family loves it. I usually make my mom's signature Rhubarb Custard Pie or my new favorite, Rhubarb Raspberry Pie (which I'll have to post about later), but last week I made a Strawberry Rhubarb Crisp since I had the ingredients on hand and it comes together quickly. The fruit looked great all by itself sprinkled with sugar.

I used the topping recipe from Heidi at 101cookbooks. You can count on Heidi to substitute more healthful ingredients in a recipe and it still tastes great. This recipe uses white whole wheat flour and oats for a healthful whole grain topping, and yogurt in place of some, but not all, of the butter. You can substitute just about any fruit you have on hand. But don't expect it to be around long...

3 comments:

  1. My mom always made strawberry rhubarb pie when we were kids and my mouth started to pucker when I looked at that bowl of rhubarb!

    We used to peel it and dunk it in sugar and eat it raw when we were little.

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  2. My dad loves rhubarb and our neighbor would give us some. As a little girl I would make him rhubarb cobbler....very simple with just dollops of bisquick batter on top.....I had forgotten about those memories.....I may have to make one for him again!!

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  3. Count me in the crowd of folks who love strawberries and rhubarb together. It's just about time to start harvesting my own rhubarb, this is the third year so I do actually get to eat some!

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