Today was a home day - we spent a busy day volunteering at Fertile Ground CSA yesterday so we needed some quiet downtime. We made a simple strawberry rhubarb crisp (recipe below) with berries freshly picked from our little strawberry patch, and ate it while reading books in the backyard tent. We also turned some excess rhubarb into a small batch (7 jars) of ginger-rhubarb jam from Small Batch Preserving - mmm! The jam making turned into an impromptu lesson in basic mathematics as Maya started counting jam jars and moving them around to add them up in different combinations. Yup, they still added up to 7 jars no matter which way you arrange them! Life learning at it's finest!
Strawberry Rhubarb Crisp
1 cup strawberries, sliced
2 cups rhubarb, sliced
1 Tbsp flour or cornstarch
1/4 cup sugar or honey, optional
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/2 cups whole oats
5 Tbsp butter
3 Tbsp oil
1 tsp cinnamon and/or nutmeg
1) Mix first four ingredients in bottom of unoiled 9 x 13 glass baking dish.
2) Mix topping ingredients in large bowl to form crumb mixture, then layer on top of fruit in dish.
3) Bake at 375F for 30 minutes, until top is golden brown and filling is bubbling.
4) Serve warm or cold, with yogurt, icecream or just on it's own.