Gooseberries, Raspberries & Strawberries Ohh My!!

The second half of June has all three fresh and in season for us now. There are a variety of pick your own Strawberry farms around the East Bay area. There are also Farm Stands and Farmer's Markets that will carry all the local goodies. So go out and pick away and here is a tasty recipe to try once you get home.

Strawberry Rhubarb Crisp

Cook Time - 40 min Level – Easy Yield - 6 servings

Ingredients

For Fruit Filling:

3 cups diced rhubarb, leaves trimmed, stalks only

3 cups fresh strawberries, hulled, and halved

1/2 cup sugar

1 teaspoon of lemon zest

1 teaspoons orange zest

2 teaspoons of flour

For Topping:

1/4 cup unsalted butter, melted and cooled

1/2 cup all purpose flour

1/3 cup light brown sugar

1/4 cup rolled oats

2 teaspoons cinnamon

Pinch salt

Directions

In a large bowl, combine all fruit filling ingredients and toss to thoroughly combine. Grease an 8-inch casserole or baking dish and transfer the fruit mixture to the prepared casserole.

Preheat the oven to 375 degrees F.

For topping, combine flour, sugar, cinnamon and oats, pour in melted butter and toss to combine, crumble over fruit mixture. Bake until the topping is golden brown and crispy and fruit is bubbly, approx. 40 min.

Cool briefly and serve warm, with a dollop of whipped cream or ice cream.

I made this recipe up this weekend and it was delicious!! I received the rhubarb from my parents neighbor who had grown it in their garden. I also had a small amount of frozen berries in my fridge that I added to the filling to give it an extra kick and it turned out great. Give it a try and let me know what you think !

Here is another recipe to try that I found online Rhubarb and Strawberry empanadas. I think I'm going to try this one next.