Strawberry Rhubarb Crisp

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The trial for the murder of George Floyd, the loss of Hip Hop legends, and the death of a Black 16 year old girl Ma’Khia Bryant by police, these past couple weeks have felt particularly heavy. Given the times, we must make space for Black joy, if not more than trauma. We deserve to live our lives fully and with ease. However you find that, do that for yourself. Whether it be sharing laughs with friends, meditation, or a strong cup of coffee, do what makes you feel joyus! Cooking has always served as a pure joy for me, and i’ve found myself returning to it more and more lately.

This Strawberry Rhubarb Crisp is sweet, tart and tastes like comfort. The crisp comes together in about 15 mins of prep. Its an easily adaptable recipe based on what you have on hand. Adding pears would be delicious or even apples too. This recipe is adapted from Taste of Home.

Ingredients

  • 3/4 cup sugar

  • 3 tablespoons cornstarch

  • 3 cups sliced fresh rhubarb or frozen rhubarb, thawed

  • 2 cups sliced strawberries

  • 1 cup quick-cooking or old-fashioned oats

  • 1/2 cup packed dark brown sugar

  • 1/2 cup butter, melted

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground clove

  • 1/2 teaspoon ground ginger

  • Vanilla Bean ice cream, optional

Preparation

  • In a large bowl, combine sugar and cornstarch. Add rhubarb and strawberries; toss to coat. Spoon into an 8-in. baking dish.

  • In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon, clove, and ginger until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Sweet Treatscarmen JohnsonStrawberryComment