This A.M. I am feeling a little homesick. I am traveling this week and although I am in California, it's actually rainy and damp. To cheer me up I am reflecting on my mom's home cooking. When we were growing up she would bake apple crisp, rhubarb crisp and all sorts of yummy comfort food. She would often serve it with ice cream, or we would pour milk on it if we didn't have ice cream on hand. Last week I made this delectable dish with rhubarb, strawberries and blueberries. Rhubarb is such a unique, palatable vegetable. It brings me back to the country, when I was a little girl and I would pick it from my mother's garden. This is such an easy recipe and anyone could make this, but beware it won't last long, especially in my house!
|Rhubarb is considered a vegetable, however, it is classified as fruit in most countries.|
For the recipe,
1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
2 cups diced rhubarb
1/2 cup blueberries
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
Preheat oven to 375
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.