I guess it must be Rhubarb Season because I am seeing it all over the Food Blogs and some very beautiful stalks at the grocery store which I picked up while I was there. I have never made anything with Rhubarb before but I do fondly remember my mom making a Strawberry Rhubarb Crisp when I was a kid which I loved very much!
I took a trip to my local berry farm and got some fresh Oregon berries and proceeded to make quite an amazing dessert with some of our locally sweet berries and tart Rhubarb. A scoop of ice cream or whipped cream and this is even yummier!
I probably won't make this particular recipe again as it is a bit heavy on both the butter and sugar for my tastes, but I definitely will experiment and see if I can make a healthier version for next time!
1 cup white sugar
3 tbsp AP Flour
3 cups strawberries (I left the small ones whole and cut the big ones in half, 3 cups was about 2 pints)
3 cups diced rhubarb (I peeled off as much of the outer skin as I could easily do)
1.5 cups AP Flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
1 tbsp ginger finely chopped
1/2 to 1 tsp almond extract
Preheat oven to 375 degrees
Mix the white sugar, 3 tbsp flour, strawberries and rhubarb well in a large bowl
Pour into a 9X13 greased baking dish (or whatever you have that will fit the berries)
Mix 1.5 cups flour, brown sugar, butter and oats till crumbly (you can use a pastry cutter but I used my fingers)
Crumble on top of the rhubarb and strawberry mixture
Bake 45 minutes in a pre-heated oven or until crisp and lightly browned
Serve alone or with ice cream or whipped cream!