National Strawberry Month

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Hey, friends! I loved reading your thoughts about cold cereal. I should clarify that I LOVE cold cereal, but one serving just doesn't fill me up. I mean really though, who just eats a 1/2 cup of cereal? I doubt it can be done! So that's the reason I tend to stick with hot oats or Greek yogurt with granola for breakfast.

As if you didn't already love me for posting those fabulous strawberry scones on Monday (I guess Evan deserves the love on that one!), I have yet another recipe I think you're going to enjoy.  




Do you know that May is National Strawberry Month? I just found this out! I shouldn't be surprised though...strawberries are everywhere these days.


Evan even requested strawberries for his birthday last week - in the form of strawberry-rhubarb crisp. He told me that his mom had a stellar recipe and asked if he should get it from her. I told him I'd find my own recipe to make. That was a lie though - I just wanted to surprise him with his mom's recipe. And I did, so major thanks to Kris (Evan's mom) for graciously sharing the recipe with me. 




By golly. This was completely delicious. I kept forgetting to take pictures of it because I couldn't stop eating it, so all you get to see is this last little spoonful after Evan and I basically demolished it. 

The buttery, crispy oat topping is truly heaven. And the sweet strawberries and tart rhubarb? Oh, ya know, just the perfect combination.

Serve it warm, immediately from the oven. Or microwave it the next day. But don't take my word for it, just make it yourself! :)

Strawberry-Rhubarb Crisp
Via: Evan's Mom

Ingredients:
1 cup oats
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup brown sugar, packed
2/3 cup butter, cubed
1/2 cup sugar
1/2 cup flour
3 1/2 cups rhubarb, sliced
3 1/2 cups strawberries, quartered

Directions:
Preheat oven to 350 degrees. 

Combine the oats through the butter in a medium bowl. Work together with your hands until it resembles coarse meal. Set aside.


In small bowl, stir together 1/2 cup flour and 1/2 cup sugar. Layer 1/2 of the rhubarb and strawberries in the bottom of a 9x13x2 pan. Sprinkle with flour/sugar mixture. Repeat.


Sprinkle the oat mixture on top. Bake for 30-40 minutes, until golden brown.

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