Saturday, May 22, 2010

(Kinda) Historic Recipe: Rhubarb Strawberry Crisp

While I was going through more newspapers from the spring of 1943 this week (What? You don't do that, too?) I noticed lots of rhubarb recipes on the ladies' pages. In honor of this fine tradition (and local rhubarb AND strawberries at the farmer's market today!) I whipped up the following dessert for tonight. It's a little rhubarb-heavy (I have other plans for the strawberries so I couldn't spare too many) but it was delicious. Yum!

1 cup flour
3/4 cup oats
1 stick melted butter (or margarine, but ewww)
3/4 cup brown sugar
1 tsp cinnamon
3 1/2 cups chopped rhubarb
1/2 cup chopped strawberries
1 cup granulated white sugar
1 cup water
2 TB cornstarch
1 tsp vanilla extract

  • Combine flour, oats, brown sugar and cinnamon and press half of the mixture into the greased bottom of a 9" x 9" square pan.
  • Top with rhubarb and strawberries.
  • Combine sugar, water and cornstarch in a small saucepan and cook until thickened and syrupy. Take off the heat and add the vanilla.
  • Pour syrup over rhubarb and strawberries.
  • Top with remaining oat mixture.
  • Bake for one hour at 350 degrees Fahrenheit.
We had ours with all-natural vanilla ice cream. Such a wonderful late spring/early summer treat!

--Rational Mama

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