Tuesday, June 7, 2011

Rhubarb Strawberry Crisp and Where's Waldo?

I'm sorry for going AWOL on all my friends but an unexpected move threw a wrench in my blogging agenda. Yup, due to some work being done in our loft, we had to pack up and move to a temporary abode. To think that in a few weeks, we will be once again be doing this same dance is somewhat disheartening. In the meantime, I'm just glad that we finally managed to set up a workable space for the computer which allows me to get back in touch.
Given our nomadic state, the kitchen accoutrements are somewhat limited so I was in quite a quandary when the urge to bake hit me. With no baking pans at my disposal, I settled on a traditional a fuss free fruit crisp, which could be easily baked in a casserole dish. As for the crispy topping your hands are the best tools for mashing the creamy butter into the oats, flour and brown sugar. Although I'm providing measurements, the great think about fruit crisps is that you can simply eyeball the amount of fruit and topping to accommodate the size of the cooking vessel at your disposal.

Fruit Filling

4 cups rhubarb cut into inch pieces
2 cups strawberries cut into large wedges
3/4 cup granulated sugar
2 tablespoons flour

1/2 cup all purpose flour
1 cup quick-cooking rolled oats
1/2 cup brown sugar
1/2 cup cold butter cut into pieces
1/2 cup pecans roughly chopped
pinch of salt

Preheat oven to 375 degrees F. In a large bowl combine sugar and flour. Add the rhubarb and strawberries. Toss to combine.Transfer to a greased 9"inch pan or  a 2 qt. casserole dish.
In a separate bowl combine the oats, flour, pecans, salt and cold butter. Using your fingers or potato masher, cut in the butter into the flour oats mixture. The mixture will be clumpy. Spread the topping on the fruit filling and bake in a pre-heated 350ºF oven for 40-45 minutes. The topping should be golden brown.


  1. But it's so wonderful that you left us with this before you went AWOL. I need to use up my rhubarb and this is perfect!

  2. Wowee! That is very impressive considering your situation Anna. Thank you for the update, I was getting worries about you. I am sorry to hear about the unfortunate sudden move. I hope life returns to normal so you can enjoy time in the kitchen again very soon!

  3. Glad to see you back with this delectable Rhubarb Strawberry Crisp, Anna!
    I hope everything will be back to normal soon! Take care! :-*

  4. How are you dear?I hope life returns to normal very soon! A kiss..

  5. Claudia, I actually made the crisp in our temporary residence. Glad the reminder came in handy. We were quite lucky to have friends give us a large bunch from there garden.
    Sarah, even better warm with ice cream....super yummy!

    Susie, thanks for your thoughtfulness. I really should complain because,we were really quite fortunate to be housed in a similar unit but given the brief stay,I left most of my kitchen stuff behind in boxes. We should be moving back in a few weeks. Can't say I look forward to all the work involved in another move. Thanks for caring.

    Hi Tina, As I mentioned to Susie, we should be back in our place in a matter of a few weeks. Hopefully, we will have the computer reconnected more quickly than with this move.I really missed being in touch.

    Hi Chiara, Thanks for thinking of me. The real inconvenience was being without a computer when we first moved. I'm so happy that I'm back in touch with everyone. We should be back in our place in a few weeks.

  6. Anna-I immediately picked up on the fact that you made the crisp at your temporary place. Just think how awesome your loft will be when your return. I love lofts...hope you will take photos of your remodeled place and post it on your blog.

    Love the strawberry-rhubarb crisp, isn't great that you can eyeball the ingredients in certain delicious desserts as this one? Now all I would want with this is a scoop of vanilla ice cream...yumm!

  7. Hi Elizabeth, actually there will be no visible changes as the work done was due to some inherent ventilation problems.
    Hands-down, a scoop of vanilla ice cream is the perfect accompaniment for this dessert.

  8. i'm jus so intrigued by rhubarb everywhere...it's so pretty sounding. we don get it here...think of me when you wanna feel upbeat abt your predicament ;P

  9. I love this combination, rhubarb is wonderful, we used to have it with custard when I was growing up in England.

  10. Yum that looks so scrumptious! Thank you for sharing it with me :)

  11. I just made my second batch of this stuff- it's amazing! Thanks for the recipe.

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