this evening for dessert i finally made a strawberry rhubarb crisp (i've had the rhubarb for a few days now). it's from the nourished kitchen website (from their meal plans) and called for a pound of rhubarb and a pound of strawberries. the fruit was sauteed with butter and honey, and then baked with the topping for 30 minutes at 350 degrees (for the topping i worked in 4 tablespoons of butter into a cup of almond flour and a cup of oats, adding cinnamon and a little honey).
Don't remind me of rhubarb, it is in the fridge and needs to be used up! Maybe I should also make a crisp. Did you like it? We don't have strawberries, though.
ReplyDeleteI've never made just rhubarb . . . I've always combined it with strawberries . . . The crisp was very good. I think I added a little melted butter and arrowroot to thicken the filling . . and a little brown sugar to the top crumble.
DeleteI did just use rhubarb and it went fine, just Flora didn't like it.
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