We scooped up a huge basket of apples for sauce, local spinach, free-range eggs, raw milk....and then we turned to corner to see a stand filled with strawberries and rhubarb!
Oh. the. possibilities. My mind started racing. Jelly, conserve, crisp, pie....oh. my.
We loaded our bag with about 3 lbs of rhubarb and the two quarts of the most delicious looking strawberries I've seen this year.
While the girls were napping (yes, at the same time!) I made my first creation.
Strawberry Rhubarb Crisp
1 c. sugar
1/3 cup flour
4 c. rhubarb
4 c. strawberries
3 c. oatmeal
1 1/2 c. brown sugar
3/4 c. melted butter
In large bowl combine rhubarb, strawberries, sugar and flour. Transfer to greased 9 x 13 inch baking dish. Combine other ingredients and sprinkle over top. Bake at 350 degrees for 40 minutes.
E-A-T your first serving while it is still steaming. I like mine with kefir!
1 c. sugar
1/3 cup flour
4 c. rhubarb
4 c. strawberries
3 c. oatmeal
1 1/2 c. brown sugar
3/4 c. melted butter
In large bowl combine rhubarb, strawberries, sugar and flour. Transfer to greased 9 x 13 inch baking dish. Combine other ingredients and sprinkle over top. Bake at 350 degrees for 40 minutes.
E-A-T your first serving while it is still steaming. I like mine with kefir!
Now, a good mama would have timed it perfectly so that the crisp was coming out of the oven just as her girls were waking up. We'd sit down at the table and let it dance on our tongues together. I, on the other hand, made it, baked it and dug in while enjoying every second of the quite adult time.
Bad Mama. Bad Mama.Oh it was gooooood!
2 comments:
uh... rhubarb? and strawberries? im there..
I'll come distract the girls and you can make this treat again for the both of us. Let me know when this is goin down.
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