Rhubarb Strawberry Peach Crisp


Nothing says summer like a crisp and there is no better crisp then a rhubarb one (especially when it is loaded with other summery fruits as well).  Rhubarb has gotten a ton of action lately and it is only around for a short period of time between April and mid-June, so you really have to jump on it or miss out on the most colorful addition to “healthy summer eating”.  Where, oh where is the rhubarb?  I finally came across it during the farmer’s market expedition.  As I was hoarding the snap peas — probably taking out small children while doing so — I spotted the magenta-colored stalks and was ecstatic!  FINALLY!  The last time only other time I had rhubarb was 4 years ago in the BEST pie ever.  I was introduced to rhubarb by my Swiss family friends and I was forewarned that it is not for everyone and has a very interesting flavor.  But since I eat everything and definitely do not have novaphobia (fear of new foods — that would be some psychology terminology.  Your welcome), I ate it and LOVED IT.  Moral of the story: Sarah loves sugar, new food, and pie.  I know.  Your mind is blown.

I knew I was going to make a crisp and I knew it was going to be delicious so I referenced my new favorite food blogger to get inspired.  I love summer fruit and had a few extra peaches I had picked up from the farmer’s market last week, just sliced ’em up and threw them into the mix.  Go big or go home, as Johnny Tsunami would say.  And I went big.  SO BIG.  Crisps are super easy; one of those add-more-if-you-want-to experiences.  But can you ever go wrong with brown sugar, butter, and fruit?  I’ll give you a hint.  NO YOU CAN NOT.  Onto the recipe:


Rhubarb Strawberry Peach Crisp
*adapted from Eat, Live, Run
8 servings

Ingredients:
2 cups diced rhubarb (about three stalks)
1 cup sliced strawberries
1 diced peach delicious apple, diced
1 cup sugar
1 Tbsp flour
1/2 cup old fashioned oats
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
2ish Tbsp cold butter, cut into chunks

Directions:
Preheat oven to 350 degrees.
Toss the diced rhubarb, strawberries and apple in a large bowl with the tbsp. of flour and granulated sugar.
Spray an eight inch square dish with cooking spray and pour in the fruit.
In the same bowl you tossed the fruit it, combine the oats, flour, brown sugar and cinnamon.
Using your fingers, work the butter in until it resembles coarse sand and is just crumbly.
Pour the topping on the fruit and bake for 45 minutes, or until golden.

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