A part of our very busy weekend was going to the farmers market on Saturday. Even in the very beginning of the season there is always something interesting and it seems like the market is getting better and better each year. I cannot wait until the middle of summer this year, I can just imagine how fantastic it will be. Does anyone else get excited just wondering what interesting things you’ll find at the farmers market?
I’ve confessed my love before for being able to use a lot of local ingredients. Of course we don’t eat completely local but I love the challenge of using as many local ingredients as I can. At the farmers market my sister in law and I found some huge vibrant red rhubarb and I couldn’t help but buy some. Then we had such a fun afternoon using it all 😀
I had local strawberries in the freezer from last year, but soon we’ll have fresh local strawberries to use. The honey I used is also local and the oats and flour could be sourced locally. I’ve just sent my application for our grain CSA this year and can’t wait to get that!
Strawberry Rhubarb Crisp
Ingredients
- 1/2 cup whole wheat pastry flour
- 1/2 cup rolled oats
- 1/4 cup sugar
- 1/4 cup butter melted
- 1/2 teaspoon cinnamon
- 4 cups rhubarb
- 2 cups strawberries
- 1/3 cup honey
- 2-3 tablespoons whole grain flour depending on how juicy the fruit is
Instructions
- Preheat the oven to 375 degrees.
- Chop the rhubarb and strawberries into bite sized pieces and place in a medium sized bowl along with the honey and couple tablespoons of flour. Mix well and set aside. In another bowl mix the flour, oats, sugar, and cinnamon. Mix the melted butter in till it is evenly distributed, or if you want to you can use cold butter and cut it in with a pastry blender. Butter the dish you're going to bake with, either one 8"x8" square or 9" round dish or several smaller ramekins.
- Pour the fruit in till about 2/3rds full, heaped slightly in the middle. Sprinkle with the crisp topping being sure to divide equally among all the dishes if using more than one, and make sure to spread it evenly so none of the topping burns.
- Bake for 40-45 minutes for one large pan or less time for the smaller dishes. Put a baking sheet under the dish you use to bake the crisps as it really bubbles up and will spill over the edges. The crisp is done when it bubbles up around the edges and is golden on top. Cool at least half an hour before serving.
Comments & Reviews
Ashley @ The Drunk Squash says
Ooooh man, these look delicious, I want to reach through the screen and devour them haha
I am such a huge crisp fan… the fruit, sugar, and crumble added together equals heaven.
Next time I get some rhubarb, I absolutely MUST use your recipe YUM!
Oh and a grain CSA? That sounds amazing… I’m going to have to see if there are any of those in my area…
Heidi @ Food Doodles says
That is totally the reaction I hope for every time I post a picture, haha 😀
And I agree crisps=heaven. Yum!
I actually just found out about our local grain CSA this year and I’m so excited about it!
Ragnhild says
Mmmm, Strawberry Rhubarb Crisp s are soo good! I made one last year with the recipe from The Candle Cafe Cookbook! I really liked that one, and yours sounds so good too!
Jess@Healthy Exposures says
You have access to a grain CSA? That is awesome!! I get excited just thinking about farmer’s markets, too. Unfortunately the best one is about 45 minutes away – but it will definitely be worth it to get to it at least once a month. While I love knowing my vegetables and fruit is grown locally, what I love most is finding stuff like sauces, jams, oils, syrup…and who knows what else?!
This crisp looks wonderful. I can’t wait to make more with rhubarb – maybe next time I won’t be selfish with my strawberries and will go for the ever-popular strawberry rhubarb combo 🙂
Heidi @ Food Doodles says
I’m totally excited about the CSA. We don’t have a produce one here which is disappointing 🙁 Too bad you live so far from a farmers market, but they are worth it to go at least once in a while. You never know what’s going to be there 😀
Maryea {Happy Healthy Mama} says
My mom used to make the best strawberry-rhubarb pie. I’m pretty sure your crisp version is much healthier. I actually got some rhubarb in my CSA box this week, so I’ll have to give this a try!
Heidi @ Food Doodles says
Awesome! I really wish we had a fruit/veggie csa. I don’t ever remember having strawberry rhubarb anything when I was younger, it was my hubby that convinced me to give it a try. Now I love it 🙂
Felicia (Natural+Balanced) says
I have sooo much rhubarb in the garden, and I lovee rhubarb crisp. This looks delicious 🙂
Heidi @ Food Doodles says
Awesome! My rhubarb is still very small. I couldn’t believe the size of the rhubarb I saw at the market so I had to get some. Can’t wait till I can use the stuff from my garden 😀
Ari@ThE DiVa DiSh says
Umm crisp desserts, such as these are my FAVORITE…seriously..I cannot contain myself..with some ice cream or something.. 🙂 DEELICIOUS! Looks super Yummy!
Heidi @ Food Doodles says
Mmmm, me too 🙂 Actually any kind of dessert with fruit I love, even pies and such. So yummy!