Friday, July 8, 2011

Strawberry Rhubarb Crisp

When I ran across some gorgeous Rhubarb whilst at the Farmer's Market with Brina from That's Just Delish, I had this BRILLIANT idea to make Strawberry Rhubarb "something!"  I had strawberries from going picking the week before (which I froze so they wouldn't go bad!) and how can one resist rhubarb, I mean really??!!!  LOL  I've always had a soft place in my heart for rhubarb!

Well, this dessert is AWESOME!!!  It's SO full of flavor and the texture that the "granola" on top adds is totally a delight on your tongue!  You and your family are going to love scooping yourselves a big helping of this over the top of some nice vanilla ice cream!  This would also be great over pound cake or on yogurt! :)  The possibilities are endless really!

The top did not get "crisp," but you know what, no one cared!  My friend Maja came over and she thought it tasted amazing!  (She also had an Irish Cream Brownie with Heath and said those were delicious as well!)  I really can't wait for you to try this!

This makes 4-6 servings, depending on how much you put on your ice cream! ;)

Ok, on to the "good stuff!!!!"

Strawberry Rhubarb Crisp

Ingredients:
1 lb. strawberries (if yours are big, slice them up......mine were all small, so I just popped them in!)
3 "stalks" of rhubarb, halved and sliced
1/2 cup sugar
2 Tbsp. flour
2 tsp. vanilla

Crisp:
1/2 cup Old-Fashioned Oats
1/2 cup sugar
2 Tbsp. flour
3 Tbsp. unsalted butter, cold, sliced
1/2 tsp. cinnamon
pinch of salt
2 Tbsp. chopped pecans
2 Tbsp. chopped almonds

Directions:
For those who have never worked with fresh rhubarb before, do not be afraid!  You can find it in your grocery store or farmer's market!  They are long pinkish red "stalks!"  When you cut them, there is a "hard" part at the top, just cut that off.  Your knife will guide you as to where this is.  
Here's what yours will look like once you slice it!
Isn't it pretty????  See, nothing to be intimidated by!

Ok, on to the directions!
First, in a bowl, mix the sugar flour and vanilla.
Place your strawberries and rhubarb in this mixture and make sure it's well-coated.
Non-Stick Spray your Slow Cooker Liner!!!!
Place this mixture into your liner.

In a bowl, mix the sugar, flour, salt and cinnamon.
Place your cold, sliced butter on top and use a pastry cutter to "cut it in"
It will look like this...

Stir in the oats and nuts

Place this mixture on top of the strawberry rhubarb mixture.

Cook on LOW for 2-3 hours.
Leave the lid off the last half hour to allow some of the liquid to evaporate and it to thicken.
It's best if you let it sit for 15 mins. to a half hour before serving.  This will allow it to cool and thicken a bit so it doesn't TOTALLY melt your ice cream!
Serve over vanilla ice cream and ENJOY!
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12 comments:

  1. Hi Hope =)

    With this recipe, do you think it's be okay to use frozen ones? If so, should they be thawed first?

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  2. Oops... I meant frozen strawberries lol sorry

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  3. I love rhubarb. That crust topping looks good, I am a big fan of oatmeal in crumb toppings.

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  4. Thank you!! This was seriously delicious!

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  5. Jamie, sorry I'm just seeing this :( I would thaw the strawberries first since you're using fresh rhubarb. Or, freeze the rhubarb too.

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  6. LOL at your suggested "serving amounts" :) -- it would be hard to stop at one scoop of this over ice cream... Enjoyed your writing! "Hi" from The Culinary Lens "Thinker" gathering!

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  7. Hello Back! Love following you too! :)

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  8. I have to say, this was AMAZING! Making it tonight again and can't wait until it is done. Thank you so much. :)

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    Replies
    1. Kelly,
      I'm so happy you enjoy it so much!!!

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  9. Can you us frozen Rhubarb thawed.

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  10. Can fresh or canned sliced peaches, apples. or pears be used in place of the strawberries and rhubarb? Thanks in advance.

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