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Ah yes, everyone's favourite summertime dessert: Rhubarb Crisp. It's always an exciting time of year when rhubarb plants start growing in gardens and you can start ripping it out of the ground and using the tart fruit in all types of desserts.
Every prairie family that I know has their own version of rhubarb crisp because it's easy and they usually always turn out. This one is my Mom's recipe. It's crispy, can include pretty much any fruit that you have, and only requires 6 ingredients altogether. Enjoy!
Serves: 6
Prep time: 10 min
Cook time: 35-40 min
Ingredients
6 cups fresh or frozen fruit rhubarb and strawberries
1/4 cup honey
1/2 tsp cinnamon
1 cup flour
1 cup brown sugar
1/2 cup butter
Directions
Preheat oven to 350
Spread berries in a 9x13 inch baking dish. Sprinkle cinnamon and drizzle the honey over the fruit.
Combine the last three ingredients in a bowl into a crumble. Pour evenly over fruit.
Bake for 35-40 minutes until filling is bubbly and topping is golden.
Top with vanilla ice cream and enjoy!
My mom always made crisp as an easy and quick dessert with rhubarb, peaches, saskatoons, or whatever fruit/berry we had an excess of. It was much enjoyed by my family and anyone who made their way into our house for meals (which is a lot).
When my siblings and I got to the ages of dating, my mom just happened to make rhubarb crisp for dessert during the first supper that we would host a new significant other. It soon became an inside joke after we all went through a couple boyfriends and girlfriends that those who didn't like my Mom's rhubarb crisp weren't going to last...usually we were right.
Thanks for checking this recipe out and following along with me. I hope my blog has helped you solve the dinner/dessert question for those of you who are in a rut and need something new. I look forward to sharing more, especially throughout the summer with all the fresh vegetables and fruit!
Have a great rest of your week and I'll be back this weekend to share another recipe!
- Emily
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