The farmer's market is underway, which means that you will be able to find me there every Saturday morning scoping out the latest and greatest seasonal produce and flowers. Last weekend, my hubby joined me and we bought some vibrant rhubarb from a local farmer. I knew that some of it would be destined for a crisp, but we bought a little extra because I've been dying to make rhubarb compote. I went ahead and sliced all of the rhubarb, used what I needed for this recipe, and simply froze the rest of it for a later date.
This recipe is courtesy of Katie's grandma, who gave it to me at a cooking-themed bridal shower. Katie co-hosted the shower with her mom about a year ago and it was so much fun! Everyone was encouraged to bring along their favorite recipe, thus... where I got this one! A whole year later, we were able to try this recipe. There is a cute note from Katie's grandma on the recipe card that reads:
"This is an old fashioned crisp with a twist!
...it's one of the favorite desserts I've done."Rhubarb Strawberry Crisp
(Recipe from Katie's Grandma)
Yield: 8 Servings
3 C. Rhubarb, cut into 1-inch pieces
1 C. Strawberries, halved
2/3 to 3/4 C. Brown Sugar, packed
1/2 C. Flour
1/2 C. Old-Fashioned Rolled Oats
3/4 tsp. Cinnamon
3/4 tsp. Coriander
1/3 C. Soft Butter
1 Tbsp. Orange Zest, freshly grated
1/2 C. Sliced Almonds
Preheat oven to 375F degrees. Arrange fruit in 8''x8'' or 8'' round pan. Mix remaining ingredients together and sprinkle over fruit. Bake until topping is golden brown and fruit is tender (about 30-40 minutes). Serve warm with cinnamon or vanilla ice cream.