Last week I mentioned it was peach season – one of my favourites! This week I’d like to talk about rhubarb season!!! YUM.
Check out this beauty!
At heart, I am not a baker. I just can’t figure out how to get things to rise, look pretty and sometimes, even taste good. But I excel at raw desserts! So I will be completely honest and give full credit to Terry on this one. This is his recipe – he loves rhubarb =)
Strawberry Rhubarb Crisp (serves 3-4)
1.5 cups fresh, roughly chopped strawberrys
1 cup fresh, roughly chopped rhubarb (if you are new to rhubarb or aren’t a big fan of tart-tasting things, try using 1/2 to 3/4 cup rhubarb)
2 tbsp of agave
a sprinkle of cinnamon & nutmeg
Take these ingredients and mix them well in a glass baking dish. Sprinkle 1/4 cup of oats on top and throw it in an oven preheated to 350 for approximately 25 minutes.
Before going in the oven:
Coming out of the oven:
Sunny says: “I can has some????”
You can serve it up as is:
Or add a dollop of coconut whipped cream to it:
I hope you are all enjoying the wonderful spring produce!!!