Local rhubarb.
Strawberries.
I will say my dad's only criticism was that the crisp could be a little bit tarter. He has been around the block with rhubarb and being a rhubarb virgin myself, I will gladfully take this advice. So for next time Im going to cut the brown sugar in the topping as well as the filling a bit.
So onto the recipe.
I would start with the topping and get that done first.
Topping
-1 cup whole wheat pastry flour
-1/3 cup oats
-3/4 cup brown sugar
-1/8 teaspoon salt
-1/4 teaspoon cinnamon
-6 tablespoon earth balance (melted)
-1/4 cup pecans (I used halves and pieces for the nuts)
-1/4 cup walnuts
Mix all the ingredients except the butter until everything is combined. Then stir in the melted butter. Place combined mixture into the freezer while you work on the filling. At this time preheat the oven to 375F.
Filling
-2 pounds rhubarb, sliced
-1 pint of strawberries, sliced
-1/3 cup cane sugar (could use bit less if wanted more tart)
-1/4 cup whole-wheat pastry flour
-1/2 teaspoon vanilla extract
-1/2 teaspoon orange zest
-1/4 teaspoon cinnamon
-1/4 teaspoon salt
First slice the rhubarb and strawberries and place into a large mixing bowl. Place the rest of the ingredients into the bowl and combine. I personally used my hands to incorporate all the ingredients but im sure you could use a spatula. Next pour the combined filling into an 8 x 8 baking dish and spread the topping on to cover the top. Bake in oven for 40-45 minutes or until he topping starts to crisp and the filling starts to bubble. I let it rest for 10-15 minutes and served it with Almond Dream ice cream.
Filling combined waiting for the topping.
Trying to hold off from attacking the crisp to take a few photos first.
I love the contrast between a hot dessert and the cool refreshing-ness of ice cream. Yum!
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