A request was put in for me to bring my banana cream pie (this one I’d created the crust out of banana Cheerios) to a friend’s barbecue. But it was forecast to be one of the hottest, most horrifically humid days of the hottest July’s on record, last thing I wanted to do was stand over the stove whisking the eggs and sugar until they reach 165°F. So instead, I baked a crisp. At least I could leave the kitchen while it was in the oven.
I had some rhubarb from my CSA and I bought some organic strawberries (we’re into blueberries round here now). They make such a great sweet-tart combination and I wanted to use up the rhubarb.
Strawberry Rhubarb Crisp
In a bowl mix:
2 cups of strawberries, cut·
1 1/2 – 2 cups of rhubarb, cut
sugar- about 1 Tbsp, just enough to coat them
juice of 1/4 lemon
2 Tbsp flour
2 cups oats·
2 cups oat flour (or wheat flour)
1 cup minus 2 Tbsp loosely packed brown sugar
1/4 c maple syrup
1 stick butter (if you use unsalted add 1/4 to 1/2 tsp salt) cut into small pieces.
Mix ingredients together until you notice crumbly appearance.
Pour into 9×9 inch glass pan and top with crumb mixture.
Bake it at 400°F for 20 minutes then at 325° for 20 minutes. I warmed it later at my friend’s in the oven and served it with vanilla ice cream.
My eldest son loved it! The other kids weren’t interested that evening, but had some as left-overs next day. Next time I’ll make nectarine and blueberry pie or crisp, my other favorite combo.