Strawberry rhubarb crisp!
I haven’t been posting here lately, but that does not mean I haven’t been cooking! I have made this crisp recipe twice now once with strawberry rhubarb filling and once apple rhubarb filling. Both delicious, and the possibilities for this recipe are seriously endless. It comes to you from the wonderful Moosewood Cookbook, but really, you can find a crisp recipe just about anywhere. This one is quick and easy.
Preheat the oven to 375. Clean and slice 2 pounds of rhubarb and about 3 or 4 cups of strawberries (when using apples, I used about 4 small apples). Add them to your baking dish and mix with about 1/4 cup white sugar. Let them sit in the dish while you prepare the topping.
In a medium bowl, mix 1 and 1/4 cups rolled oats, 1 cup flour, 1/4 cup brown sugar, 1 teaspoon cinnamon, a dash of nutmeg and allspice, 1/2 tsp. salt, and 1 stick of melted butter (you can easily replace this with Earth Balance and the whole thing is vegan).
A nice variation is to add some grated fresh ginger to the strawberry mixture. Or you could add some ground ginger in with the other spices in the topping.
Mix the topping well, making sure all the butter isn’t clumped up in a corner somewhere. Spread on top of the fruit mixture and pop in the oven for about 40 minutes. Enjoy!