My husband mentioned the rhubarb in our garden was getting pretty stalky. I do not have a green thumb by any stretch of the imagination so I would not have been out in the garden to check this. I love using stuff that we grow, but I have to leave it up to the hubby to bring the stuff in and let me know when it's ready because I know nothing about gardening/outdoor/yardwork. I've never been one to keep plants alive in the house! I do have a little garden experiment going that I will share later if it works out. :)
This recipe was inspired by Raspberry Rhubarb Pecan Crisp that I found on Pinterest. I can't even really say if I've ever eaten rhubarb, I think last year my hubby gave his mom some to make something with it. But, the fact that it had a berry with it made me think I would try it. I found quite a few rhubarb stalks that were still kind of thin (after Googling how to pick & cut rhubarb I learned the thinner ones are more sweet) so I grabbed a bunch from the garden and headed in to make the crisp.
I didn't take a lot of pictures of the prep and making of the dessert because I really hadn't planned on writing about it but it turned out so yummy I wanted to share. It's super easy - 2 steps of just combining ingredients, the filling and the topping. As you can tell my recipe name is different than the pinned dessert, as I thought I had raspberries and discovered that I did not, so I used 2 different berries. The original recipe also stated that the filling had a very runny sauce and I didn't want that. I like my filling creamy and my topping thick so I made adjustments. I also prefer almonds over pecans.
Look at that rhubarb berry goodness! Lets get started on making some!
Rhubarb Double Berry Almond Crisp (adapted from LivingBetterTogether)
3 cups finely chopped rhubarb
1 cup blueberries (can be fresh or frozen)
1 1/2 cups whole strawberries (fresh or frozen) chopped (I threw in food processor for a few pulses)
2/3 cup sugar
4 tbsp cornstarch
Add all above ingredients in a bowl & gently stir to fully combine. Pour into a smaller glass casserole dish, mine is 7.5"long x11"wide x 2.5" high and fit perfectly. Heat oven to 350F.
1 stick butter, melted
1 1/2 cups oats
1/2 cup flour
1 tsp cinnamon
1/4 cup white sugar
1/2 cup brown sugar
1/2 cup chopped almonds (again, in food processor for a couple pulses)
3 tbsp honey, divided
Combine all ingredients above in a bowl, using only 1 tbsp honey.
Spread topping evenly over the filling mixture. Drizzle with remaining 2 tbsp of honey and sprinkle additional cinnamon if you'd like. (I did, but I think next time I'd leave off.) Bake for 45 minutes. Let cool slightly and serve with ice cream.
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