Rhubarb Strawberry Crisp

The Bear chopping rhubarb for the crisp.

We went to the downtown farmer’s market today and I watched people walking around with giant sticks of rhubarb. Yup, it’s rhubarb season. This ‘weed’ is probably the easiest plant to grow in an edible garden. And our little patch has given us some lovely, tender, red sticks for making yummy things like rhubarb strawberry crisp.

Here’s the recipe we used. It’s from the book, Animal Vegetable Miracle – one of my favourite books for getting in touch with the world of slow food and eating seasonly. I really like that the recipie uses honey as a sweetener. (Although I admit that I doubled the crust because, well, who doesn’t like lots of ‘crisp’ in a crisp?)

Rhubarb Strawberry Crisp

3 cups strawberries, halved
3 cups rhubarb, chopped
1⁄2 cup honey

Mix together thoroughly and place in an 8”x8” ungreased pan

1⁄2 cup flour
1⁄2 cup rolled oats
1⁄2 cup brown sugar (or a bit more, to taste)
3⁄4 tsp. cinnamon
1⁄2 tsp allspice
1/3 cup butter

Mix until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.

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