Strawberry Rhubarb Crisp

Well, Hello there!  I started thinking about starting Fluffed Up Desserts because I was looking for something to do with my newly freed time and wanted a challenge.  I could have achieved this by looking for a 9-5 job, but I really want to try something creative.

 

Now that I have finally gotten to start Fluffed Up, my life is so much busier and not just because of the business.  First, my sister had her second baby and last week one of my good friends came to visit.  I went from bored to busy and it is wonderful!

 

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One thing that has gone by the wayside during this busy time has been my dinner cooking duties.  I have a new found appreciation of people that can put together gourmet dinners every night.  I’m now (with the help of Dan and the Trader Joe’s freezer section) focusing on quick and easy meals.

 

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Of course, my desire for “culinary aids” does not extend to the sweeter side of the kitchen.  I mean, it is now my job to make desserts, so it is only natural that I would make time to experiment with other sweet concoctions.  I guess I’m just saying all of this so that you aren’t surprised by the number of desserts that will pop up.  We are still eating fruits/veggies/proteins but I’m focusing on my true love-sweet treats!  But seriously, a dessert can make any meal an event, even if that meal is just heated up turkey burgers.

 

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Strawberry-Rhubarb Crisp

This recipe came from the farmer for my sister’s fruit share.  I have tweaked the recipe for whatever fruit I had in the house.  It is a really forgiving and delicious recipe to use up whatever fruit you have around.  This is another dish that can be finished in the time it take the oven to preheat.  I love these kinds of recipes!

 

Filling Ingredients:

6 stalks rhubarb, chopped into 1/2 in pieces

2 cup strawberries, halved

OR

3-4 c chopped summer fruit (berries, peaches, nectarines)

1/4 to 1/2 cup sugar

2 Tablespoons flour

 

Topping Ingredients:

1 cup flour

1/2 cup oats

1/3 cup sugar

1/3 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 stick (1/2 cup) butter, last

 

Directions:

1. Preheat oven to 350.

 

2.  Combine and stir together the filling ingredients in a 2 1/2 quart oven safe pie/baking dish.

 

3.  In a separate bowl mix together the topping ingredients adding the melted butter last.  Stir to combine and pour the mixture over the filling spreading it evenly over the whole dish.

 

4. Bake 35-40 minutes or until the topping is lightly browned.

 

5.  Serve alone or with really good vanilla bean ice cream.