Anyone that knows me knows I like to experiment in the kitchen. I rarely follow a recipe. I often will look up several recipes of the same thing, look at the ingredients and the processes and then make my own version. I don't know if that is cheating but that is how I work in the kitchen.
Today I am sharing my version of Rhubarb and Strawberry Crisp and my kiddos left their comments at the end of the recipe...ENJOY!!!
1/2 Cup Butter Softened
1 Cup Flour
1/2 Cup Oats
1 Cup Brown Sugar
1/2 Teaspoon of cinnamon
Combine above ingredients in a bowl and set aside
Turn on oven to 350 degrees to preheat
3-4 stalks washed rhubarb cut into 1/4 inch pieces
1 quart(roughly a pound) rinsed strawberries hulled(taking the leaves off) and halved
1/2 Cup Sugar(you can cut this amount down if desired)
1 Tablespoon Flour
Place those 4 ingredients into a 2 quart baking dish and stir in the sugar and flour to coat the strawberries and rhubarb. Place Crisp mixture over the top and place into the 350 degree oven for 35-40 minutes, the crisp should be golden and the juices from the fruit should be bubbling at the sides.
If you have picky eaters like I do(I will say it is getting a ton better...perseverance is the key, don't give up) this is a good way to get a new vegetable into them!!!
THE EXPERIMENT: My younger children have never had rhubarb before and so it was time for them to try it(my kiddos are great now at just trying something). I gave each of them a half of a slice of rhubarb and the cute little sour faces that proceeded were priceless. I then gave them the other half I had mixed with some sugar, still sour but they all ate it. Then we talked about how they thought it would taste cooked with strawberries and sugar...they all thought it would be great...and here are their words about the crisp:
NaBelle: (lets start by saying she licked the bowl clean and she is not one of my picky eaters)
it was delicious because we all helped make it!
Jens: I loved the crisp!(he gave it a big thumbs up)