Prep Time: Maybe 10 mins.
Cook Time: 40-50 mins
Yeah! It’s that time of the year when the farmer’s markets start popping up again. The sun is warm, the earth is waking up from its long winter slumber, and I found rhubarb! My mouth started to salivate at the thought of strawberry rhubarb crisp. And why shouldn't it? This is delicious!
Rhubarb is an old fashion plant that has been enjoyed since the late 18th century, when it arrived with the colonists. It is a hearty perennial plant grown primarily for its thick succulent leaf stalks. The plant has large clumps of broad green leaves growing on thick, fleshy green and red leaf stalks. The stalks average 12 - 18 inches in length, but can be longer. ONLY THE LEAF STALKS ARE EDIBLE. Don't be tempted to include the leaves in your crisp because they contain a substance that can sometimes be poisonous. Ditto with the roots. It makes delicious pies, jams, chutneys - and crisps - alone or combined with strawberries. The peak season is May and June where I live in the United States, though elsewhere it may be found as early as February and as late as August. I think of it as one of the harbingers of Spring, along with robins and buzzing bees.
It's still a little early for local strawberries, but organic ones have been available almost all winter. I try to eat local most of the time, but sometimes reaching outside the box is well worth it. Enjoy!
- 2 cups fresh rhubarb, sliced
- 2 cups fresh strawberries, sliced
- 1 1/3 - 1 1/2 cup raw sugar, depending on the tartness of the rhubarb
- 3/4 cup all-purpose flour, or flour of your choice
- 1 tsp. cinnamon
- 1/3 cup vegan butter
Heat oven to 350. Place rhubarb and strawberries in an ungreased 10 X 6 X 1.5 inch baking dish. Measure the rest of the ingredients into a bowl and mix until crumbly. Sprinkle evenly over strawberries and rhubarb. Bale 40-50 minutes or until topping is golden brown.
Note: This may be made with only rhubarb, in which case use the sugar to about two cups.
*Image courtesy Flickr creative commons.