Tuesday, April 21, 2009

early birds

Early arrivals to a party can be tricky. What do you do with them when they appear at your door, carrying a bottle of wine, an hour early? If you're like me, you put them to work, peeling, chopping, or some other last minute task. When we're talking about fruit after the long hiatus of winter, you welcome your guest with open arms. Don't get me wrong; rhubarb has its complications. The long, red stalks remind you of celery, but it is usually treated like a member of the fruit family. It's bitter, but that makes it a handy compliment to sweeter food. And when it shows up at the farmers market in early spring after the cold winter months, I put it to work. Like in this strawberry rhubarb crisp recipe. As long as it lasts, it's a very good guest at the table.

Strawberry Rhubarb Crisp
3 cups strawberries, chopped
3 cups rhubarb, chopped
1/2 cup honey
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/3 cup butter
Mix the strawberries, rhubarb and honey together and place in an 8x8 inch ungreased pan. Mix the other ingredients until crumbly and spread it over the fruit mixture. Bake at 350 degrees for 40-50 minutes. Serve with vanilla icecream or yogurt.

3 comments:

Ann said...

I'd chop rhubarb for you any day! Great post and I will try to make that dish soon.

Megan said...

Thanks Ann!

KnitKnit said...

That looks beautiful! I'll have to try your recipe!