About this time in May through the end of June marks rhubarb season in Ohio. A great source of Vitamin C, fiber and calcium, rhubarb is rather tart on it’s own but when combined with something sweet, it makes a fantastic dessert. I put together this strawberry-rhubarb crisp by combining the best of several recipes in an attempt to sub-in healthier ingredients. It came out great and it was a even better topped with just a little vanilla bean ice cream.
2 big stalks of rhubarb, chopped into 1/2 inch pieces (about 2 cups)
1 cup chopped strawberries
2 big squeezes of agave nectar (maybe 1/4 cup)
1/4 cup toasted, chopped walnuts
1 cup rolled oats
1/2 unbleached white flour
2 tbsp. light brown sugar
1 tbsp. cinnamon
dash of salt
3 tbsp of butter
Preheat oven to 350 and butter an 8×8 baking dish. Combine chopped rhubarb and strawberries in a bowl, add the agave and stir to coat the rhubarb and strawberries well. Pour the mixture into the baking dish. In the same bowl mix the remaining ingredients, cutting in the butter. Sprinkle topping over the rhubarb and strawberries. Bake for 30-35 minutes.