Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless - come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.
My grandmother passed away in September and a few weeks ago we were over at her house and my aunt picked some of the rhubarb that is there. I offered to take it home and make some crisp with it. We made a double batch so if yours doesn't look as full or like you have enough, that is why. Below is how to make 1 batch.
* 3/4 cup white sugar
* 3 tablespoons all-purpose flour
* 3 cups fresh strawberries (don't use frozen because there will be extra liquid that you don't want)
* 3 cups diced rhubarb (in half-inch chunks)
* 1 1/2 cups all-purpose flour
* 3/4 cup packed brown sugar
* 1 cup butter
* 1 cup rolled oats
1. Preheat oven to 375
2. In a large bowl, mix sugar, strawberries, rhubarb and 3 tablespoons of flour
3. When mixed, pour into 9x13 baking pan
4. Mix flour, brown sugar, butter and oats together until crumbly. Mom said I wasn;t mixing fast enough so I had her do it while I snapped a picture.
5. Pour topping on top of strawberry-rhubarb mixture. Cover evening and don't worry about leaving any holes. The juice will find its way up.
6. Bake for 45 minutes or until golden brown.
7. Let set for 15 minutes before diving in.