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...