Binny and I harvested the first of the rhubarb and made 2 big casserole dishes of strawberry rhubarb crisp. One for my mother-in-law (The same woman who has lost over 50 pounds since she started her diet a few months ago. Really though besides the one stick of butter and of course the sugar in this recipe, it's pretty healthy.) and one for us. I will make more for the rest of the Grandmas as we see them over the next few weeks.
The recipe is very simple and since I don't really measure ingredients this is just a rough guide.
1. clean and rough chop rhubarb and strawberries and toss into a baking pan. Make sure you fill the pan to the top with fruit as it will shrink during the baking process.
2. Add about 1/2 cup of sugar and a few tablespoons of corn starch to the fruit. The sugar for sweetness and the corn starch to thicken the sauce. Then toss to coat evenly.
3. The topping- 3/4 cup brown sugar, 1 cup flour, 1/2 cup oats, 1 Tbsp. baking powder, 1 stick of softened butter, cinnamon and nutmeg. Mix together with a fork until all of the butter is worked into the dry ingredients. Cover the fruit with the topping and bake in a 375 degree oven for 45 min to an hour depending on the size of your dish.
My husband and his family insist in eating this warm with vanilla ice cream, but I like it plain at room temperature.
Happy Mother's Day to all, and especially to all of the moms in my life! Since I rarely get sentimental, I thought a recipe would be the best way to celebrate a gushy, mushy, emotional, mom-centered holiday. Enjoy!