Strawberry Rhubarb Crisp

TGIFF.

That second “F” could stand for a lot of things — finally, flipping, freaking…you get the idea. This has been one jam-packed week. Last night was my first night home all week and so I celebrated by making trying to make a really nice meal – Pad Thai.

Fail. It all went into the trash. The sauce was the consistency (and color!) of tar and there was just sooo much of it. The meal was completely ruined (and I followed the recipe to a T!). And an hour of my “free” evening was wasted. Not only that, but…now what’s for dinner, right?!

Luckily, there was pork carnitas in the freezer and we just heated that up, layered it in a tortilla, and topped it with a dollop of low-fat sour cream, cabbage, and dusting of crumbled queso fresco. Crisis averted. But still, I hate to waste food. And time. And money. And blogging material. I actually did take a photo, but I didn’t want to ruin anyone’s appetite because unlike that foul Pad Thai, this Strawberry Rhubarb Crisp is DIVINE! 😀

Rhubarb is still in season and if you frequent farmer’s markets or belong to a CSA, you’re bound to see this wonderful veggie pop up! While rhubarb is mainly thought of as a dessert ingredient, you can certainly keep things on the lighter, sinless side 😉

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Strawberry Rhubarb Crisp from Skinny Taste

Filling:
1 lb strawberries, hulled and quartered
1 lb rhubarb stalks (about 5 or 6) cut into 1/2-inch pieces
1/2 orange, zested and juiced
1 Tbsp cornstarch
1/4 cup agave nectar (or honey)

Topping:
1 cup old-fashioned oats
1/2 cup 100% white whole wheat flour or whole wheat pastry flour
1/2 cup light brown sugar, not packed
1/2 tsp cinnamon
1/4 cup unsalted butter, melted

Directions:

Heat oven to 375 F. Combine strawberries and rhubarb in an oven safe dish. Add agave nectar, orange juice, and orange zest. Next, sprinkle with cornstarch and toss until fruit is well coated. Set aside.

Mix remaining ingredients for the topping in a medium bowl then spread over fruit. Bake until topping is golden brown and fruit is bubbling, about 40 minutes. Yield: 8 servings.

Nutrition Information (per 1/8th recipe): 219 calories; 7 g. fat; 3 mg. sodium; 38.4 g. carbohydrate; 3.8 g. fiber; 3 g. protein

Result: If you love rhubarb, this is a must-make recipe! The fruit gets soft and the strawberries help to sweeten the rhubarb, along with the agave and sugar 🙂 This is the perfect treat for the timely rhubarb season and comes together in about 10 minutes. Delicious – enjoy!

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Question: Would you have assumed rhubarb to be a fruit or vegetable?

Have a fabulous weekend and wish me luck on my duathlon this Sunday – I’m going to need it!!! 😀

P.S. Don’t forget to enter my blogiversary giveaway by 10pm EST tonight for a chance to win a doughnut pan, food scale, stevia products, or Larabars!

Enjoy the weekend,

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20 Comments

  1. June 10, 2011 / 7:14 am

    I have a word for the second “F” and it’s not “freaking”.

    Yep. It’s been a long week!

    Happy Weekend, Nicole!!

  2. June 10, 2011 / 7:34 am

    Do you know I’ve NEVER cooked with rhubarb? I always want to– I stare longingly at it at the farmers’ market, but then I get intimidated and never buy any!!

  3. June 10, 2011 / 7:39 am

    OH I hate it when recipes are failures. Thank goodness for the pork carnitas, YUM!

    And I love love love rhubarb, but have never used it in cooking. Whil eI think it’s a fruit, since it’s always paired with fruit and used in fruit pies, I’m going to take a stab at this and say it’s a vegetable.

    Glad your LONG week is over, Nicole!! I hope next week is a little bit less stressful.
    Have a great weekend!

  4. June 10, 2011 / 8:12 am

    Lol, after I read rhubarb and veggie in the same sentence I was like What?! I assumed a fruit purely because it is always in dessert. Fun fact 🙂

  5. Liz
    June 10, 2011 / 8:55 am

    Hmmm… I’m not sure if I’ve ever had rubarb. I would have guessed veggie only because it looks like celery.

    Have fun on Sunday!!!!!!!!!!!!

  6. June 10, 2011 / 10:57 am

    I cant wait to hear the winners or your giveaway! I want to win SO bad!! This dessert looks incredible! I seriously hope to make this soon! Need to get some rhubabr asap!

  7. June 10, 2011 / 11:32 am

    My F would be Finally! Ok, but I say that every week. 🙂
    Good luck on your duathalon. You’ll do great!

  8. June 10, 2011 / 11:33 am

    I had a similiar experience a few months back when I attempted homemade pad thai.

    I actually had a rhubarb smoothie a few days ago along with raspberry and mint… it was delicious 🙂

  9. June 10, 2011 / 11:40 am

    I HATE when meals turn out badly. Throwing away food breaks my heart. Mainly because Im poor and I always try and calculate how much money I just wasted. I can never figure it out though – thats probably a good thing.
    The strawberry rhubarb crisp sounds amazing though. My mom had a rhubarb plant at our old house, and we used to have strawberry rhubarb pie ALL the time – she never made a crisp out of it though. Thats a way better idea.

  10. June 10, 2011 / 1:50 pm

    I was so bummed when I missed making rhubarb last year — must get on this before the season is over!

  11. June 10, 2011 / 3:22 pm

    OMG Nicole, I’ve had so many meals like that happen to me, and I usually throw the whole thing DISH INCLUDED in the trash because I get so pissed.

    Hooray for dessert though! I have never in my life had rhubarb, hope to find some this weekend as I think my hubs does like it. Happy Friday and good luck on Sunday – look forward to the recap!

  12. June 10, 2011 / 4:41 pm

    Oh my word, I need to pick up some rhubarb. I love strawberry rhubarb crisp in the summer!!

    Have a wonderful weekend my dear!

  13. June 10, 2011 / 6:30 pm

    Big DARN about the pad thai disaster!! (too bad you don’t have one of those really UGLY troll mascots that I’ve used on my blog on occasion – they make the worst looking meal beautiful because they are SOOOO ugly themselves! 🙂 ) LOVE LOVE Rhubarb! This looks sooo good. I must remember to pick a few bundles of it up on the weekend, chop it up and throw it in the freezer. Have a great Friday Nicole!!!

  14. June 10, 2011 / 6:31 pm

    PS: Good luck in the race on Sunday!!!!!!!!

  15. June 10, 2011 / 8:20 pm

    That looks delicious! I knew rhubarb was a veggie, but it works so much better in dessert. 🙂 I’m having strawberry rhubarb pie for my birthday dessert this weekend made out of ingredients from my mom’s garden and I can’t wait!

  16. June 11, 2011 / 6:28 am

    Ugh I hate recipe fails. Especially when they waste god quality ingredients! That’s about when I give up and order in sushi. 😛

    I’m getting rhubarb in my first CSA on Monday! This looks like the perfect way to enjoy it!

    Good luck this weekend love! I know you’re gonna rock it!

  17. June 16, 2011 / 2:44 pm

    Sorry about your fail. I had a baking fail last week. First batch – fail. Second batch – fail. Third batch – gosh dang darnit there’s no more butter!!! And I quit.

    As for rhubarb – yum yum yum! Reminds me of my moms garden when I was young. Love anything rhubarb. And random fact – did you know that rhubarb leaves are poisonous? Only the stem is edible!

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