>While my darling husband did send me these luscious chocolate covered strawberries for Mother’s Day, I still made my own dessert. I’m a glutton, I know.
I had just begun my annual reading of Barbara Kingsolver’s Animal Vegetable Miracle, which always gives me renewed enthusiasm for Rhubarb, First Fruit of the Spring. Since mine is always the first thing poking its soft little head up in the springtime and is already, by this cool May day, a tremendous bush, it was inevitable. That I then came upon the sad, strawberry juice-stained page with this beloved recipe on it sealed the deal… and the Breyer’s french vanilla in the freezer was just, shall we say, icing on the cake.
STRAWBERRY RHUBARB CRISP
3 cups strawberries, halved
3 cups rhubarb, chopped
½ cup honey
Mix together thoroughly and place in an 8″x8″ ungreased pan
½ cup flour
½ cup rolled oats
½ cup brown sugar (or a bit more, to taste)
¾ tsp. cinnamon
½ tsp allspice
1/3 cup butter
Mix until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.
Try it, my friends. It’s absolutely divine.
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