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In my last post, I talked about making dinner for our associate pastor, and then creating a new version of the meal using cauliflower. The previous weekend, we had harvested many quarts of rhubarb from our rhubarb patch, and we had strawberries. For dessert, we intended to make strawberry-rhubarb pie for them, but errands taking longer than they ought to, and life and its curve balls…well…it turned into strawberry-rhubarb crisp instead.  Here is how we created this little gem of a dessert!

Strawberry-Rhubarb Crisp

• 2 heaping cups of rhubarb that are cut into one inch pieces
• 2 pounds of strawberries, washed, hulled, and halved
• 3/4 cup brown sucanat (or brown sugar)
• 1 teaspoon cinnamon

Gently stir together and dump into an 8×8 baking dish.

• 1/2 cup whole oats
• 1/2 cup of soft wheat flour
• 1/2 cup sucanat/brown sugar
•  1 teaspoon cinnamon
• 6 tablespoons butter

Blend with a pastry blender til it looks like pea sized crumbles, and top the fruit. Bake at 350* until all brown and bubbly. Top with vanilla ice cream, or leave plain!

YUM! Guess what I want right now?

Enjoy!

Blessings,

Deb

PS. I love my little garden patch!

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Don’t you just love the video’s music piece, Toccata, by Johann Sebastian Bach?