There’s a lot to love
about rhubarb. It’s technically a veggie—although we treat it like a fruit—and
it’s chock-full of vitamins C and K, calcium, potassium, and fiber. It’s been
used for centuries to ease the discomfort of constipation and cool down hot
flashes. And need I mention its amazing flavor?
But the best thing about
rhubarb is that it’s one of the season’s first garden-grown goodies that’s ripe
and ready right now—just in time to liven up your Memorial Day cookout. (One
word of warning: Eat only the stalk of the rhubarb plant. The leaves—even when
cooked—are toxic.)
Maybe you remember rhubarb
from when you were a kid, and your grandma made the most delicious homemade
pies and crisps with it. Unfortunately, Grandma probably scooped in a mountain
of sugar to help temper the tart taste. Here’s a slimmed down version of your
grandma’s rhubarb crisp recipe using
fresh strawberries to sweeten the deal.
Ingredients:
4 cups of chopped, fresh
rhubarb
2 cups of sliced, fresh
strawberries
1 tablespoon of honey
1 cup of old-fashioned
oats
½ cup of brown sugar
¼ cup of butter, softened
1 teaspoon of cinnamon
Preheat your oven to
350°F. Stir the rhubarb, strawberries, and honey in a bowl, then transfer to a
casserole dish. Use the same bowl to mix together the oats, brown sugar,
butter, and cinnamon, using a fork to blend the ingredients to a crumbly consistency.
Spread the oat mixture evenly over the rhubarb mixture, and bake for 40
minutes. Let the crisp cool a bit then dig in!
Happy
Memorial Day!
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