This week my Fresh Box came with beautifully bright strawberries and farm fresh rhubarb…YUM!!

Although rhubarb is most often made into pies (or cookies or muffins or crisps!), it is actually a vegetable! It is an excellent source if vitamin C, which helps to support a healthy immune system and high in dietary fiber. Rhubard is naturally quite acidic, but combining it with other sweeter foods (strawberries) and adding in a bit of sugar/honey turns this vegetable into a delicious dessert.

This recipe is a work in progress…every time I make it I make a few little changes. While the tart rhubarb does need a bit of added sweetness, I found that using farm fresh strawberries greatly reduces the amount of sugar I need to use. I also decided to cut back on the amount of butter I used in the topping…the results were delicious (and so pretty!)

Simply cut up the rhubarb and strawberries and toss them with a bit of honey, vanilla and some arrowroot starch or flour.

Mix together the oats, flour, sugar and butter

Sprinkle the topping over the rhubarb and strawberry mix and bake for 45 minutes. Top with a dollop of whipped cream and enjoy!

Strawberry Rhubarb Crisp

Filling:

1 pound strawberries, hulled and quartered

1 pound rhubarb (about 4-5 stalks), cut into 1/2-inch pieces (if the stalks are thick, cut them in half lengthwise first)

1/3 cup honey

2 tablespoons arrowroot starch (or 3 tablespoons whole wheat pastry flour)

1 teaspoon vanilla extract

Topping:

2/3 cup old-fashioned oats

1/3 cup white whole wheat pastry flour (or regular whole wheat flour/flour of choice)

1/4 cup lightly packed brown sugar

1/4 teaspoon fine grain sea salt

2 tablespoons butter, melted

Preheat the oven to 350 degrees F.

Mix strawberries, rhubarb, honey, arrowroot (or flour) and vanilla extract together in a 9×9 inch oven safe dish.

In a medium mixing bowl, stir together the oats, flour, brown sugar and salt. Mix in the melted butter. Stir until all of the flour is incorporated and the mixture is moistened throughout. Spread over the fruit; use your fingers to evenly distribute the mixture.

Bake for 45 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden. Let the crisp rest for 5 to 10 minutes before serving.

Serve with vanilla ice cream or a dollop of whipped cream.