This is it! The last week before summer. It’s been 10 weeks of swimming and road trips, popsicles, and rainy movie days, but we are ready for a change of pace. Anyone else totally out of gas after this season?
I think a lot of us felt the need to be on the go. After all, the past few years have found many of us homebound. Now, with reopening borders and dusty passports, it’s as if the whole world is asking, “Where to next?” If the highways and airports are any indication, we are all just dying to go anywhere.
So that’s what we did. We were fortunate to go all sorts of places this summer, and, hear me out, it was definitely fun. But now, finally home and with my suitcase back in it’s proper place (as opposed to open and half-full on the floor of my closet), I kinda want to just be. I want to stay in one place long enough to fill up on the emotional, physical, and mental clarity that, honestly, I’m lacking. Anyone else in this boat with me?
“Bloom where you’re planted.”
I’ve shared this before, but I think it’s worth repeating. “Bloom where you’re planted.” That means thrive, dig your roots deep, and grow wherever you find yourself planted. I sense that I’ve missed out on some of the goodness in our backyard, and I don’t want to anymore. I want to bloom more fully here.
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp is evidence of the good things home has to offer. I picked these strawberries earlier this season and ended up freezing most of them because we were planning to be out of town. Now, at the end of the summer, I have extra produce on hand to make magic with. Better late than never, right?
This strawberry rhubarb crisp reminds me of one of my favorites pies. Several years ago, I posted a strawberry rhubarb pie, and it’s still the bomb. But since pies often take a little more work than I care to offer, a crisp seemed like a good alternative. And with all that oat and brown sugar crumble, taking the easy road has never tasted so good.
Making the Strawberry Rhubarb Crisp
To make this strawberry rhubarb crisp, we start with the crumble. First, brown sugar, butter, flour, and oats toss together with a little bit of cinnamon. The sliced strawberries and rhubarb get a sprinkle of sugar and the two components layer together in a pan. I opted to use a cast-iron skillet, but you could use a baking dish if you prefer. Bake the dish in the preheated oven until the juice are bubbling throughout. Oh, and don’t forget to serve it with ice cream.
I hope you stay put long enough to get busy in the kitchen with this recipe. If you get to try it, let me know what you think! Happy Thursday and happy baking!
If you like this strawberry rhubarb crisp you should try:Print
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp features fresh fruit and a brown sugar oat crisp on top. It tastes terrific topped with vanilla ice cream!
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 8 Servings
- 1 cup light brown sugar, packed,
- 1 cup old fashioned oats
- ½ cup all-purpose flour
- 2 teaspoons cinnamon, divided
- ½ cup unsalted butter, melted
- 1 cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 4 cups sliced rhubarb
- 4 cups chopped strawberries
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, stir to combine to brown sugar, oats, four, and 1 teaspoon of cinnamon. Stir in the butter just until combined and set aside.
- In a large bowl, combine the remaining cinnamon, sugar, cornstarch, and salt. Toss in the sliced rhubarb and strawberries. Pour the fruit mixture into a 9” cast-iron skillet or baking dish and top with crumbled bits of the oat mixture. Bake in the preheated oven for about 45-50 minutes or until the fruit is bubbling slightly throughout the entire skillet. Allow to cool slightly before serving with scoops of ice cream or whipped cream.