Strawberry Rhubarb Crisp

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So a good friend and I were chatting one day, and we were over at her house having coffee. She baked a wonderful blueberry tart, which I plan to make myself and share with all of you one day. My friend, who is from Finland, said that it would be great with rhubarb.

Rhubarb? Apparantly everyone in Finland has rhubarb growing in their back yards. I, personally, have never eaten rhubarb. I have always heard that it is bitter. Why have a bitter rhubarb pie when you can have a sweet strawberry pie? Right?
Did you know rhubarb helps lower cholesterol? It’s also used by the Chinese to cure cancer. Just sayin.
Well, as a joke last week, my friend brought me a bunch of rhubarb and challenged me to do something with it. So, I did. First I sliced it up like celery and took a bite of piece. Warning: it’s bitter. I won’t do that again. Although it let me know that I needed to sweeten this up! After searching the internet for about an hour on various recipes and ways to cook with rhubarb I decided to try a rhubarb crisp. I wasn’t in the mood for pie, and wasn’t motivated enough to make a chutney for pork chops. I am so glad I made the crisp! It was delicious! And, since I am now learning to eat locally and buy what is in season, this will be a great substitute for strawberries as it is in supermarkets in March-summer. I can then use my June-July strawberries and freeze them again for Fall!
 

Strawberry Rhubarb Crisp

Ingredients

  • 2 cup brown sugar
  • 2 cup flour
  • 1 cup butter, cubed
  • 2 cup quick oats
  • 3 cup fresh rhubarb, sliced
  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 1 tsp vanilla
  • 1 pkg sugar free strawberry Jello

Instructions

  1. In large bowl, mix flour, brown sugar and butter until crumbly. Add in oats. Press half of mixture into 13x9 baking dish.
  2. Meanwhile, in small saucepan, mix sugar, cornstarch, water, vanilla and rhubarb. Bring to boil and let it continue to boil for about 2-3 minutes. Remove from heat, add in Jello powder. Pour over crust in baking dish and top with remaining crumb mixture.
  3. Bake in 350 degree oven for about 40 minutes. Serve warm, with ice cream! Enjoy!

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8 comments on “Strawberry Rhubarb Crisp”

  1. Yum, yum!

    Thanks for linking up with Sweet Tooth Friday. Don’t forget to link back!

  2. I LOVE rhubarb and have some in the freezer, so I’ll definitely try your recipe soon. So glad you shared!

  3. I love the rhubarb & strawberry combination. I have used it in a pie but this crisp sounds great too. Will have to give a try some time.

  4. i happened upon your blog from the linky on sweet as sugar cookies! looks delicious- i would love to try this!

  5. found your blog, love it! this looks amazingggggggggg! as i said, glad to have found your blog!
    -meg
    @ http://www.clutzycooking.blogspot.com
    @ http://www.myscribblednotebook.blogspot.com

  6. YEA! I found your blog again! anyhoo, my grandma had rhubarb growing in her garden all the time and made the BEST rhubarb pie and cake — EVER. Can it be used for things other than sweets though?!

  7. Steph, I saw a recipe in my rhubarb search (actually several) in using rhubarb in a sauce for pork tenderloins. I guess they fare well together!

  8. I was just seeking this information for some time. After six hours of continuous Googleing, finally I got it in your site.

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