As predicted, my Little Meals have turned into Little Desserts. Any objections out there?
Hearing none, I will proceed.
As my Facebook friends know, my cup runneth over with rhubarb this year. I’ve been shouting from the social media rooftops in search of people in need and I’ve been delivering it to anyone who has expressed even mild interest. But I managed to save a bit of it for my own kitchen experiments. There was a rhubarb jam we spread generously on sourdough bread while it was still warm. That was delightful. Then, for my mom’s birthday, there was a strawberry rhubarb crisp. I’m a huge fan of a good crisp especially when the crust is full of oats. So a little rhubarb from the backyard, some strawberries from the Ann Arbor Farmers Market and a few other local odds and ends and I am made very happy. Check it out (recipe at the bottom):
P.S. If you’re wondering where the photographs of people are and why I’m talking about food, you can find out here and here.
STRAWBERRY RHUBARB CRISP
Filling:
1 lb strawberries, hulled and quartered
1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
1/2 orange, zested and juiced
1 T. corn starch
1/4 c. honey
Topping:
1 c. oats
1/2 c. whole wheat flour
1/2 c. light brown sugar, not packed
1/2 t. cinnamon
1/4 c. butter, melted
Heat oven to 375 degrees.
Combine strawberries and rhubarb in an oven safe dish. Add honey. Then orange juice and orange zest; sprinkle with corn starch and toss until fruit is well coated.
Mix remaining ingredients for the topping in a medium bowl then spread over fruit. Bake until topping is golden brown and fruit is bubbling, about 40 minutes.
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