strawberry rhubarb crisp

Strawberry Rhubarb Crisp

strawberry rhubarb crisp strawberry rhubarb crisp

Things I Love About Canada: Rhubarb

Ok, I’m pretty sure Canada didn’t like invent rhubarb. In fact it isn’t even indigenous to North America, strangely enough, but Canada is where I have been lovingly introduced to this enticing vegetable, so I’m counting it as one of the things I love about Canada. Taido and I had this strawberry-rhubarb pie experience on Granville Island a few weeks ago that I have since been trying to repeat. But without actually going to Granville Island, not that I don’t want to go back. I do. I do. But it is a headache of a bus ride with all the crazies and so I’ve been settling for substitutes that haven’t been quite as good, but that do have all the children singing the praises of this red stalky vegetable. Then I found a pie on Smitten Kitchen that I am just dying to try, but of course, I don’t have all my pie baking things with me, so I will have to wait until another day when I am back in my own precious kitchen (sigh) to try this pie. But I have been so wanting to get my hands on the vegetable, so I could get to know it a little better. You know? Feel its textures. Wash it. Chop it. Play with it so we can be friends. So I bought some. And last night I made a strawberry rhubarb crisp in one of the three (yes THREE!) cast iron skillets that I brought with me, and let me tell you. It was dEEElish! The kids were scraping that skillet for the crumbs and begging for more. I might just have to make one more before we say goodbye to the oven, because it is official. One of the things we Chinos just LOVE about Canada is rhubarb.

Here’s the recipe I used for the crisp if you want to try.

strawberry rhubarb crisp

Strawberry-Rhubarb Crisp

Place in the bottom of an 8 inch cast iron skillet

1 1/2 cups chopped strawberries

1 1/2 cups chopped rhubarb

1/4 cup turbinado sugar

2 teaspoons whole wheat flour

Mix the topping ingredients below and sprinkle on top of fruit:

1/2 cup melted butter

1/2 cup thick oats

1/2 cup whole wheat flour

1/4 cup turbinado sugar

1/2 cup chopped nuts

Bake at 400 degrees for 25-30 minutes.

Serve warm with vanilla ice cream. SOOOO good.