Crisp in a Jar ~ Down the Rabbit Hole

Rhubarb! I happen to adore everything rhubarb,the tarter the better. My Mom used to make the most amazing pie, tart, yet sweet. But, since I don't have her recipe, Ina Garten's Rhubarb Crisp is the one that Celia & I use to make our Rhubarb Strawberry Crisp in a Jar! This is only one of the many yummmmyyyy desserts you will be able to enjoy at Down the Rabbit Hole ~ May 10, 2014 ~ Greenscape Gardens, Mead, WA. 

I'm not certain, but I'm pretty sure there's nothing you could do to discourage Rhubarb. It's the first to pop up in the garden, the last to go away and pretty much puts up with every kind of neglect you can throw its way.

My favorite thing to do with Rhubarb is make Rhubarb Crisp. Otherwise know as the easiest dessert on earth!

I make it several, several, several, times in the spring, along with rhubarb chutney, excellent with chicken & pork. Have you ever made Rhubarb syrup? It makes the most delicious drinks. Use your favorite Bourbon, some rhubarb syrup (make simple syrup, cook down rhubarb with a little water, let cool and add equal parts water ) & a splash of club soda, a little mint for garnish, and Yummmmmmyyyyy!!

So here is Ina Garten's Rhubarb Crisp Recipe (We have added Strawberries)

4 cups fresh rhubarb, 1-inch diced (4-5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 1/14 cups sugar

1 1/2 tsp grated orange zest

1 Tablespoon cornstarch

1/2 cup freshly squeezed orange juice

1 cup all-purpose flour

1/2 c light brown sugar, lightly packed

1/2 tsp kosher salt

1 cup quick-cooking oatmeal, such as McCann's

12 (1 1/2 sticks) cold unsalted butter, diced

Vanilla ice cream, for serving

Preheat the oven to 350 degrees.

For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 x 11 baking dish (we use 8 oz canning jars) and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup sugar, the brown sugar, salt, and oatmeal. With the mixer on  low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 35 - 45 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream. Now the BEST part enjoy! It's virtually impossible not to!!

See you soon at our second Vintage Home & Garden Market ~ Down the Rabbit Hole ~ May 10, 2014 ~ 10am - 4pm ~ Greenscape Gardens ~ 14212 N. Market Street ~ Mead, WA.