|Right out of our garden!|
LUCY BURDETTE: It's not every year that we are lucky enough to have both ripe strawberries and rhubarb in our garden. But this was one of the years, so how could I resist trying a crisp? The recipe started from Taste of Home, and they apparently found the first version on a Quaker Oats package.
Ingredients for the fruit part:
3 cups sliced fresh rhubarb (this was about seven-ish stalks for me)
2 cups sliced strawberries
Slightly less than 3/4 cup sugar
3 tablespoons cornstarch
Mix the two kinds of fruit together in a large bowl and stir in the sugar and cornstarch until well combined. (I think you could also substitute blueberries for the rhubarb and end up with a delicious Fourth of July dessert.)
1/2 cup softened unsalted butter
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1 cup old-fashioned rolled oats
In a food processor or with a pastry cutter, combine these ingredients. Pulse until well mixed, and then sprinkle the crumble over top of the fruit in an 8 x 8" greased glass pan.
Bake at 3:50 for 45 minutes until the filling is bubbling and the topping has browned. Serve warm or at room temperature with ice cream if you wish.
Oops, we did it again. We gobbled it down so quickly, I never remembered to take a photo until we were at this point...
Lucy Burdette writes the Key West Food Critic mysteries.
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