Sunday, May 25, 2014

Fresh From The Garden

With all of our moisture earlier this year, the rhubarb is going wild.  I have already picked it THREE times. We were gifted some luscious strawberries from my aunt.  I thought I would make a crisp of sorts.

Strawberry Rhubarb Crisp
adapted from:

2 cups rhubarb, diced
2 cups strawberries, diced
splash of lemon extract
1 t lemon juice
5 T blackberry jam
1 1/2 T cornstarch

1/2 cup oats
1 cup oats, pulsed
1/4 t salt
1/4 cup white sugar
1/3 cup butter, melted

Combine topping ingredients until crumbly.  Add all filling ingredients (except cornstarch) to a bowl. Sprinkle with cornstarch; toss to coat.  Place filling in a greased 8inch square pan.  Top with topping.  Bake at 350 for 25minutes until bubbling.  Serve with vanilla ice cream and/or whipped cream.

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