If you haven’t been to Spencer’s (or your local you-pick strawberry farm if you’re not in central Indiana) yet this season, you better hurry – I think this is peak week. We’ve been twice already, and I’m trying to find some extra time to go back before the end of the week. I’ll have some more recipes to come, but this is Grant’s favorite way to use up local strawberries besides just popping them by the handful directly into his mouth. I double the topping (hence the “double” in the name) of the original recipe because Grant loves the topping best.

I picked up some rhubarb at the farmer’s market and froze it in batches, so that I can make some of this in the middle of January to remind us that spring is coming (and for Grant’s birthday in September!).

Double strawberry rhubarb crisp
Adapted from Five and Spice

Ingredients

4 cups rhubarb, chopped into one-inch pieces (fresh or frozen)
2 cups strawberries (the local strawberries don’t need to be sliced and hulled, but if you buy those supermarket ones, you’ll probably need to)
½ cup honey
1 tsp vanilla
¼ cup warm water
2 cups rolled oats
3/4 cup brown sugar
1 tsp salt
1 tsp cinnamon
1 ½ cups butter, cut into chunks

Directions

Preheat the oven to 350F. Combine rhubarb, strawberries, honey, and vanilla in a pot. Turn heat to high until the rhubarb and strawberries start to boil and cook for a few minutes more. Stir in the water and cook, stirring, until it thickens, just a minute or two. Remove from the heat.

In another bowl, mix together all the topping ingredients except the butter. Add in the butter and blend it in with your fingers until the mixture is soft and crumbly (this is a great job for a four year-old!).

Butter a 9X13 baking pan, pour in the strawberry-rhubarb filling. Spread the topping in top. Bake for 45-50 minutes until it’s bubbling and the topping is golden. Allow to cool, so that it sets up a bit. Serve on its own or with whipped cream or over ice cream. I’m getting hungry just thinking about it…

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