I hope you follow me on Instagram. You should. Aside from random foodie lifestyle pictures I take in day to day life I also post previews of recipes and canning/gardening pictures which may not make into a full blog post. A few weeks ago I discovered Rhubarb randomly growing in my backyard garden. Since then the plant has grown out of control.
I’ve been looking at the plant and trying to decide what to make first. We recently got a puppy and Rhubarb leaves are poisonous. While Dublin (our puppy) is never in the yard alone, I figured trimming a lot of the Rhubarb to can and use would be good. It gives the Rhubarb a chance to grow back and gives us yummy desserts. First up on my menu was Strawberry Rhubarb Crisp.
Fortunately while doing research for this recipe I discovered a bunch of fun ideas on how to put my fresh Rhubarb to good use. Next up is Rhubarb Ice Cream. I actually did attempt it the same day I made the Strawberry Rhubarb Crisp but my ice cream turned out more like a water ice. Steve and the puppy have been eating it and claim it’s great but I want ice cream not water ice.
I was a bit worried baking with Rhubarb the first time. I know it can have a bitter taste if not prepared properly. That’s why most recipes call for extra sugar, or a fruit which is sweet to offset the tart Rhubarb. I know strawberries work amazing with Rhubarb so I came up with this Strawberry Rhubarb Crisp. Perfect for a spring day, and tastes delectable alone or with a scoop of ice cream!
- 2 lb Rhubarb, cut into ½ inch pieces
- 1 lb strawberries, quartered
- 3 Tbsp cornstarch
- 2 tsp lemon juice
- 1 tsp lemon extract
- ¼ c butter
- 1½ c brown sugar
- 1¾ c flour
- 1½ c oats
- 2 tsp cinnamon
- ¾ tsp salt
- Preheat oven to 375F.
- Toss Rhubarb and strawberries in sugar, coating well. Let sit 10 minutes before draining any liquid and pouring in a greased 9x13 baking dish.
- Mix all Crisp ingredients in a medium sized bowl until crumbly. Try to divide any large clumps by hand, if needed.
- Pour crisp mix over fruit mix evenly. Bake in preheated oven for 25 minutes. Reduce heat to 325F and bake an additional 30 minutes.
- Let cool 20 minutes then enjoy with ice cream or alone!