Sunday, July 29, 2007

what have I been doing lately?

helping a friend get packed and ready to move to Texas. I will miss them alot! I made a huge pan of strawberry rhubarb crisp and we went over to visit and have dessert a couple nights ago. His wife has never made it or ate it but she sure did love it! SO....I packed a couple rhubarb rhizomes into a flower pot and soaked it really good and sent it with them to Texas and instructions of how to care for the plant and also the recipe they loved so much!

Heres the recipe :)
Rhubarb Butter Crunch , 9 x 13 baking pan
preheat oven to 375 degrees

Chop up 1 inch pieces of rhubarb stalks,
enough for 3 cups.
3 cups of fresh strawberries or frozen ones, no need to cut if they are smaller than 1 inch.
3 TBS flour
1 cup white sugar

Layer rhubarb and strawberries in bottom of the baking pan, mix up flour and sugar and sprinkle it evenly over the fruit.

1 c brown sugar
1 c oatmeal
1 1/2 c flour
1 c butter (I use I cant believe its not butter and it works fine)

Mix the dry ingredients together so that it is loose clumps and the butter has been blended into the dry stuff.
Spread evenly over the fruit mixture in the baking pan.

Put into the oven and bake for 45 minutes or until the top is lightly browned and crispy.
Sometimes we serve it warm with ice cream, some times whip cream. Most times we just gobble it up fresh from the oven and dont worry about the creams!

1 comment:

Franie said...

How nice of you to send them off in such a way. I can tell you were a good neighbor to them. Thanks for the recipe too. I doubt the rhubarb survives in TX.