Rhubarb

Do you like rhubarb? You should. I have too much rhubarb so I will give you some. I got my rhubarb starts from my grandma who got them from her mother-in-law (my great-grandmother). They have been moved many times and it just keeps going.

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One of our favorite treats is rhubarb slush. Teague would drink that every night if I would let him.

But our newest favorite rhubarb treat is Strawberry-Rhubarb Crisp. I got this recipes from my Williams-Sonoma Essentials of Baking cookbook.

For the Filling:

6 medium stalks of rhubarb, cut into 1/2-inch pieces

2 cups strawberries, hulled and halved lengthwise

1/2 cup sugar

For the Topping:

1 cup flour

1/2 cup old-fashioned oats

1/3 cup sugar

1/3 cup packed brown sugar

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup unsalted butter, melted

Directions:

Heat oven to 350 degrees.

Make the filling: in a large bowl, stir together the rhubarb, strawberries, and sugar until will mixed. Pour into 2 1/2 quart glass or ceramic baking dish.

Make the topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon, and salt.

Stir in the melted butter until evenly moistened. Spoon crumb mixture evenly over the filling.

Bake the crisp until the rhubarb is tender and the juices are bubbling. 35- 40 minutes. Cool for 10 minutes. Serve warm. Serve with ice cream, frozen yogurt, or whipped cream.

Seriously? This is so yummy. I have already made it twice in a week.