Rhubarbie

We have a HUGE rhubarb plant in our yard. It's really, really huge. Last year I didn't harvest any of it because I really know nothing about rhubarb and just trying to get at the bright red stems seemed like a journey into a jungle I wasn't ready to attempt.

Well, I don't so much feel that way anymore. The other day, I snipped a few (giant) stems and resolved to do something with them.


Happily, my CSA box came to the rescue again, in two ways. First, they sent strawberries, which made it pretty obvious what I should do with the rhubarb. Second, they actually sent a super-easy recipe for Strawberry Rhubarb Crisp with [Nutty] Crust. (Bonus: the little personal blurb on the recipe also told me that it's fine to eat rhubarb raw, just with sugar, which I've been doing ever since. So good!)



This recipe was seriously easy. I'd make it again. And again.
filling
*1/4 cup sugar
*3/4 lbs rhubarb (cut down into chunks, about 2 cups)
*2 cups strawberries (sliced up)
*2 tablespoons flour

topping
*1/3 cup chopped nuts (i used almonds. hazelnuts and pistachios would also work, apparently)
*3/4 cup flour
*1/2 cup brown sugar
*1/4 cup sugar
*6 tablespoons cold unsalted butter
Oven @ 375, about 50 minutes

Butter up an 8x8 baking dish. Toss the rhubarb and strawberries in the sugar and flower, then put them in the dish. For the topping, chop the butter up and smoosh all the ingredients together. I used my hands to smoosh and it worked well- not all of the dry stuff will mix in, but most of it will. Sprinkle the topping over the fruit. Wash your hands, but it in the oven and walk away. 50 mins later, you've got bubbly wonderful strawberry rhubarb joy. Great with vanilla ice cream :-)