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
- 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
- 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.