We were excited when my best friend and her husband called to say they could come over for a barbeque last weekend. I decided this was a great chance for my first strawberry rhubarb crisp of the summer. However, we had so much fun eating, talking, and playing with the boys, that I didn’t put the crisp in the oven on time. They had to leave to catch their train back before the crisp was ready. The crisp didn’t go to waste, however- we still gobbled it up (plus enough was left to have some for breakfast!). And next time we will start with dessert first!
1/2 c flour
1/8 c agave nectar
3/4 c oats
3 tbl butter or non-dairy shortening
For whipped cream (optional):
1 pint heavy whipping cream
1 tsp vanilla
Pre-heat oven to 425. Mix rhubarb, strawberries, lemon juice and zest, vanilla, and agave. Add flour and cornstarch and mix together. Put into a covered baking dish. In a separate bowl, mix flour, oats, and agave. Chop up butter and add to oat mixture, using a pastry blender to mix in, until mixture is nice and crumbly. Put crumb mixture on top of filling, and bake covered for 25 minutes. Remove cover and bake for another 15 minutes.
While the crisp is baking, whip the heavy cream with a hand mixer, adding in the vanilla towards the end. Be careful not to overwhip. Add the whipped cream to the warm crisp. If you are taking pictures, be sure to take them fast before the whipped cream melts on the hot strawberry rhubarb crisp…
It’s also yummy with a big scoop of vanilla ice cream!