I'm not sure what my mind block is on making pie. But right now I have one, and I had more rhubarb so I decided to try another recipe for a crisp. I must admit that this one was much better. This recipe is from Barbara Kingsolver's book Animal, Vegetable, Miracle. If you haven't read it, I really suggest checking it out! She and her family eat locally for a year and grow their own food. She makes taking on such a task actually feel normal. They have recipes and neat anecdotes throughout the chapters. She's also hilarious. I have been trying to get most of my food from farmers markets and eating that way instead of grocery shopping. While I definitely couldn't say my diet is based on only local foods, I think that I have made significant progress and I really enjoy trying to eat around my weekly catch.
I was flipping through this book to show my sister a couple of things and came upon this Strawberry Rhubarb crisp recipe. I decided to try it because, let's be honest: my last rhubarb crisp was mostly crisp and barely any rhubarb. This recipe is delicious and healthy and full of a hearty serving of fruit. Try it out! Especially because rhubarb will be out of season soon, and strawberries are very, very in season!
Preheat the oven to 350. First cut 3 cups of strawberries and 3 cups of rhubarb.
Put in a bowl and add 1/2 cup of local honey. Mix well. Then put into a ungreased 8 X 8 pan.
The honey is what won me over I think. I so much prefer the natural sweetness of honey to the syrup that I made with corn starch last time. Corn starch kind of grosses me out. It just does. Honey is so much better! OK. Now make the crumble. You will need 1/2 cup flour, 1/2 cup quick cooking oatmeal, 1/2 cup brown sugar (I used a little more), 3/4 teaspoon of cinnamon, 1/2 teaspoon allspice, and 1/2 cup butter.
Mix until it's actually crumbly. It'll take a little while, but it looks much better that way.
Sprinkle over the strawberries and rhubarb and bake for 40 minutes.
It will be done when it's a pretty golden color and you see pink goo oozing everywhere.
Yum. OK I swear I'm done with the rhubarb crisps for now. Maybe if there's time I'll try to make a pie! How do you like to use rhubarb?
Strawberry Rhubarb Crisp
3 cups strawberries, cut in half
3 cups chopped rhubarb
1/2 cup honey
1/2 cup flour
1/2 cup quick cooking oatmeal
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup butter