I wasn’t planning to make this summer delight until I happened across a special on strawberries at the local grocery store – buy one quart and get one free! Plus, they had fresh rhubarb for sale! Who could resist?
When I got home, I found online recipes for making a crisp – which seems to be a popular way to cook the fruit – unless you want to make a pie. G. is partial to crisps made with fruit although he always calls them “apple pan dandy!” I don’t know where that comes from, but here we go anyhow – a strawberry rhubarb pan dandy!
Here’s the recipe I followed adding sugar, cornstarch and fresh lemon to the combined cut up berries and rhubarb (I split them and chopped them up.) To make the topping, I combined rolled oats (the traditional kind,) a little flour and brown sugar. Mixed it with a cold stick of unsalted butter to make a topping that I spread over the fruit. Into a 350 degree oven for an hour. The aroma was wonderful while it was baking!
Now, all that’s needed is some creamy vanilla ice cream to serve with it! Yum!