Remember when you went picking strawberries and what Mum made after with those strawberries?
Here is a map to local strawberries.. but remember to come pick them up at the Carleton Place Farmer’s Market
There’s Rhubarb too!
Old-Fashioned Strawberry Rhubarb Crisp
yield: 8 LARGE SERVINGS OR 10-12 SMALLER ONES
for the strawberry rhubarb filling:
2 lbs. rhubarb stalks, sliced 1/2″ thick (about 8 c. cut)
1-1/4 c. sugar, divided
1 lb. strawberries, hulled and quartered
3 t. cornstarch
2 tsp. fresh lemon juice
1 tsp. vanilla
for the topping:
4 oz. unsalted butter, softened (not melted!)
1-1/2 c. brown sugar
1-1/2 c. all-purpose flour
1-1/4 c. quick-cooking rolled oats
3 T. canola oil
1-1/2 tsp. cinnamon
3/4 tsp. salt
Preheat oven to 375°.
First, prepare the filling. In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9″ x 13″ baking dish or pan.
Next, prepare the topping. Combine all the topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. You want to have some larger pieces, and sometimes it just works best to squeeze and crumble the mixture with your hands.
Sprinkle the topping evenly over the filling and bake for 25 minutes. Reduce the oven temperature to 325° and continue baking for another 30 minutes, or until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for about 20 minutes before serving. This is awesome served warm with a scoop of vanilla ice cream!
adapted from Food & Wine magazine
Carleton Place Farmer’s Market
830 am to 1230 am