I hope you all had a wonderful Memorial Day!
Don't let the blah colors of the picture fool you. I'm not very good at taking pictures of crisp... It just looks kinda mushy & brown. But trust me - it was delicious!!
If you read my garden post, you might remember that I'm growing rhubarb & strawberries. Both have taken off & are ready to be eaten in abundance! I'm especially excited about the strawberries. Last year, I didn't do much with them because we were so busy eating them by themselves. I have a few recipes that I'd like to try this year, but I'm starting with the usuals - crisp & shortcake.
It was SO hot over the weekend, so I tried to keep this light. The flavor of rhubarb is so often overpowered by sugar, but I wanted to showcase it's tart flavor here. The strawberries add sweetness, but not a lot.
We topped ours with a version of banana soft serve. I make this a lot, but this time I tried freezing a big batch of it & we were able to scoop it out like hard ice cream. The sweetness & cold from the bananas complimented the crisp really well. I'm sure a vanilla ice cream or frozen yogurt would be good as well.
Summer is officially here. Woohoo!
6-7 stalks of rhubarb, chopped
1 qt. strawberries, quartered
2 T honey
1/4 c white whole wheat flour
1 c old-fashioned oats
3 T honey
2 T coconut oil, softened
1 tsp. cinnamon
1/4 tsp. ginger
pinch sea salt
Preheat oven to 350*F. Spray a 8"x10" baking pan (or similar size) with cooking spray. Combine filling ingredients and add to baking pan. In a small bowl, use a fork to blend the topping ingredients until combined. Topping should be sticky. Spread evenly over filling. Bake for 50-60 minutes or until bubbly and browned on top. Enjoy warm!