Saturday, June 12, 2010

Strawberry Rhubarb Double Crisp

I've never cooked or baked with rhubarb so this recipe was something new!

It's called Double Crisp because half of the crumble mixture is patted into the bottom of the dish and the other half crumbled on top. I used rhubarb from the CSA (Community Supported Agriculture) that we joined this year and local strawberries. This dessert was lovely to look at and delicious to eat. The rhubarb added a bit of tang without being sharp or bitter. And it was soft, not crunchy like some I've tasted.

Terrific warm with vanilla ice cream.

And there's a little left over for breakfast tomorrow!

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