I bet you are wondering what happened to me this week. I have spent nearly my entire week outside, in the garden. Everything is blooming and we have had the most wonderful weather.
I picked the first of our rhubarb crop yesterday. We love rhubarb, there are so many delicious things you can make with it. Here’s my simple recipe for Strawberry Rhubarb Crunch:
One pound of fresh strawberries, sliced
6 cups fresh rhubarb, cut into 1″ pieces
1/2 cup Pearl Tapioca
1/2 cup butter
1/2 cup brown sugar
2/3 cup all purpose flour
2/3 cup raw old fashioned oatmeal
Slice strawberries and chop rhubarb.
Add them to the bottom of a 9 x 13″ pan. Sprinkle with 1/2 cup tapioca. Drizzle with the honey.
Combine remaining ingredients with a fork. Cubing the butter makes it go faster. Work the dough until they are well combined and the butter is the size of peas.
Spread the topping over the rhubarb mixture. Bake in a 350 degree oven for 45 minutes until golden brown and the rhubarb is softened.
Don’t forget the whip topping!
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