Strawberry Rhubarb Crisp
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!
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