Do you remember the first time you tasted rhubarb? For me, it was when I was a kid, maybe 7 or 8 years old. We grew it in our backyard. Mom made a pie with the first fruits of her harvest. The first bite went a little like this…WOW!, not sure I like this, it’s pretty sour…., didn’t Mom say this was good? It is dessert, right? Wait – a little sweet, and oh now here comes the sugar…, OK, maybe another bite. Just to make sure I don’t like it. But wait, I do like it. Can I have some more?
If you remember This post from last year, you know how much I love rhubarb, but am sometimes disappointed with the local selection. I’ve learned to pump up the rhubarb-y-ness by reducing added sugar that most recipes call for and carefully selecting (read: smell check – it should have the scent of rhubarb, often it has no smell) the freshest stalks. I also like to add another tangy-sweet fruit, strawberries!
This recipe takes me back to that first taste – so tart the sides of your tongue and cheeks tingle, and a crunch of oats and brown sugar all tinged with the salty-pecan nuttiness. Top all of that with a scoop of Vanilla Bean ice cream, it’s a taste of springtime.
But I still miss the beautiful, flavorful stalks we grew in our back yard. Enough that whenever Springtime comes, I just need my rhubarb fix. So here it is, one of my all-time faves, Strawberry and Rhubarb Crisp! Enjoy!