A couple of weeks ago, Katie from Other People's Food recommended a fabulous book to me called Animal, Vegetable, Miracle, by Barbara Kingsolver. It documents the story of one family trying to live off the land and all local food for a year and also has a lot of valuable information on buying local produce, growing various vegetables and fruits as well as sustainable farming practices. Really interesting!
The recipe for this strawberry rhubarb crisp comes from the book and I wanted to make it this weekend as this is the last week of the strawberry season around here and I had also picked up some magnificent looking rhubarb at the farmers market yesterday.
The resulting crisp was very yummy (although there was a lot of liquid). A very unique flavor, but the sweetness of the strawberries and the tartness of the rhubarb worked great together.
Strawberry Rhubarb Crisp
3 cups strawberries, rinsed, hulled and halved
3 cups rhubarb, chopped
1/2 cup honey
1/2 cup flour (I used white whole grain)
1/2 cup oats
1/2 cup brown sugar
3/4 tsp cinnamon
1/2 tsp allspice
1/3 cup butter
1. Mix the strawberries, rhubarb and honey together and then place into an 8" baking dish.
2. Add remaining ingredients into a bowl and mix together with fingers until a crumb texture forms. Spread the topping over the fruit mixture and bake for 40-50 minutes at 350F.
3. Serve with vanilla ice cream if desired.