Thanks to Andy, the night ended on a sweet note with some Rhubarb & Strawberry Crisp. I was being lazy and watching TV when I glanced over to see Andy putting this yummy treat together and taking pictures along the way so I could blog about it!
Now, you must know that I do not like rhubarb but I LOVED the crisp that Andy made. It was seriously delicious!
So I'm going to hand the keyboard over to him and let him walk you through the process of making this yummy dessert, because you have got to try it for yourself!
Ok, start with some ripe stalks of rhubarb, or red celery as some 'round these parts prefer to call it.. you want to end up with about 3 - 4 cups
and about 3 cups of strawberries. This is just a few less than one of those 1lb packages they sell, so you can use the whole thing if you want it sweeter.
chop em up til they look like-a-this
Then add about a cup 'o sugar or maybe a bit less depending on how sweet your strawberries are and how sweet you like it. I like it tart, so I went less, also add 2-3 tablespoons of flour and stir just enough to mix it up, then add to a 9x13 baking dish.
Next, combine ingredients for the crisp part. 1.5 cups flour, 1c oats, 1c brown sugar, 1c butter. Mix it to a crumbly consistency, but do not pulverize it.
Add to the top of the filling. Note: this will make a little bit of a thicker"crust" which is fine with me, but if you prefer a thinner crust, you can either make a bigger batch of filling or reduce the ingredients in the crisp proportionately.
Pop it into the oven which is preheated to 375 and set your timer for 45 minutes. It should come out looking something like this and smelling good enough to eat!
Now, don't you think my man is just totally amazing? I am so lucky!