Monday, June 27, 2011

Strawberry Rhubarb Crisp

Ok, so I realize that I said I wouldn't be back until August. But this recipe just couldn't wait until then. It's that good. And since strawberries and rhubarb are in their peak season right now, I just had to post this recipe for you all. I hope you don't mind. There are less than three weeks until the wedding, so you can imagine how anxious I am right now. So if I took the time out of the craziness to share this recipe with you, it's safe to assume that this dessert is amazing.
 Local organic strawberries really are this beautiful. Their bright red color and unforgettable sweetness is something that I look forward to every summer. Conventional strawberries just don't compare. They're loaded with pesticides and are unnaturally large. When you taste a freshly picked strawberry, you truly realize what strawberries should really taste like. So stop on by your local farmers market or pick-your-own strawberry farm and try some!
 I think the strawberry and rhubarb combination just may be the best combination on the planet. The sweet and tart marry and offer an amazing flavor experience. Call me crazy for being obsessed, but you'll understand when you try it. Top it with a crunchy, buttery crumble topping (made with whole oats and whole wheat flour, of course) and you've got something really special. And the fresh whipped cream made from local organic cream sweetened with a touch of pure maple syrup? It's heaven.

This recipe only makes enough for about 4 servings because I didn't have too many strawberries. So if you want a bigger crisp, just double the recipe. And the fruit measurements don't have to be exact. If you have more strawberries or less rhubarb, don't fret.
Strawberry Rhubarb Crisp
For the filling:
1 quart of strawberries, hulled and quartered
8 skinny stalks of rhubarb (or 3 thick stalks), chopped
3 tablespoons of raw sugar
2 tablespoons whole wheat flour

For the crumble:
1/2 cup whole wheat flour
1/2 cup rolled oats
1/2 cup raw sugar
1/4 tsp sea salt
6 tablespoons butter, cubed

Fresh Whipped Cream:
1 cup heavy cream
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup, honey, agave syrup, or sugar

1. Preheat oven to 350 degrees. In a pie dish or casserole dish, combine the chopped strawberries and rhubarb. Sprinkle evenly with the 3 tablespoons sugar and 2 tablespoons flour. Set aside.

2. In a large mixing bowl, combine the flour, oats, sugar, salt, and butter. Work the mixture with clean hands until everything is nicely incorporated and crumbly. It may take a few minutes to get it to the right consistency.

3. Sprinkle the crumble mixture evenly over the strawberries and rhubarb in the baking dish.

4. Bake for 40-45 minutes until the strawberries and rhubarb are nice and bubbly.

To make the whipped cream:
Combine the cream, vanilla, and your choice of sweetener in a mixing bowl. With a hand mixer, beat until the cream has thickened nicely (about 2 minutes).

For more fabulous food and photos from Nourish The Roots, 
be sure to follow on Facebook, Instagram, and Pinterest