June means the return of strawberries! Growing up we had several rhubarb plants in our backyard. We made lots of strawberry rhubarb recipes but one of my favorites is strawberry rhubarb crisp. I liked it because it was easy to make and quick.
- 2 c. of diced rhubarb
- 2 c. of cut strawberries (I often add more depending on how much fruit I want in relationship to the topping)
- Crisp topping:
- 1c. brown sugar packed
- 1 c. sifted flour
- 1 c. rolled oats (not instant oatmeal but the stove top kinds, also not steel cut)
- 1 1/2 t. cinnamon
- 1 1/2 t. nutmeg
- 2/3 c. soft butter
Put cut strawberries and rhubarb in a 9 x 13" pan. If you have a food processor, use it to make topping (it goes much faster). If not use a pastry knife/ blender to mix ingredients. Add everything but oats and blend in food processor until well combined. Add oats and pulse several times to incorporate but not break it up too much. If using a pastry blender, add all ingredients and mix until the butter is smaller than pea size. Sprinkle topping over fruit and bake in 375 degree oven for 30-35 minutes our until top is golden brown and fruit is bubbling up through topping.
TIPS & NOTES
For a variation, sprinkle slice almonds, chopped walnuts, or chopped pecans on top of crisp topping prior to baking.