Today I harvested my first batch of rhubarb for the year. I love rhubarb it is one of my favorite fruits. As a kid I would pick the stocks at my grandmas house so she could make dessert and we would get a stick and a small bowl of sugar, we then would sit out on the step eating our sugar dipped rhubarb.
For years I didn’t have much rhubarb because we lived in apartments but when we moved to our current house we have a rhubarb plant in the garden and it makes me so happy. I hated having to buy it at the store, it was never as good as fresh picked rhubarb.
There are so many delicious things to make with rhubarb it is always hard for me to decide. Rhubarb muffins or dream bars make delicious breakfast or snack options. My grandma always made stewed rhubarb which makes a delicious topping for ice cream or Greek yogurt. Last year I made a Rhubarb simple syrup that was delicious flavoring for my Soda stream.
With all these choices my go to and probably my favorite thing to make is Rhubarb crisp. This has been a family favorite and go to recipe for years. My grandma and my mom both made Rhubarb crisp often for dessert, topped with a scoop of french vanilla ice cream just brings back memories.
Rhubarb and Strawberries are a classic combination, since I also have fresh Strawberries in the house today I am going to combine them and make a Strawberry Rhubarb Crisp.
Strawberry Rhubarb Crisp
- 4 cups Rhubarb chopped
- 2 cups Strawberries chopped
- 1/4-1/2 cup raw cane sugar to taste
- 1/2 cup brown sugar
- 1 cup old fashioned rolled oats
- 1/2 cup flour
- 2 tbsp butter
- Place chopped fruit in casserole dish, sprinkle with raw cane sugar and toss slightly.
- Mix brown sugar, oats, flour and butter into a crumb mixture. Sprinkle on top of fruit.
- Bake at 325° for approximately 45 minutes.
I hope you all enjoy this delicious dessert, I know I can’t wait to dig into mine!