Sometimes you deserve a treat! (I know you’re distracted by the news headlines.) But despite what’s going on in the world, when your neighbor says she has more rhubarb than she can use and help yourself to her garden, it’s just fun! And guess what. That’s exactly what happened.
Me: My neighbor!
You: What about her?
Me: She had a lot of rhubarb in her garden!
Me: I really wish you would pay attention.
You: I’m worried about things.
Me: Sweetheart! Here, I have just the solution.
The more observant among you will notice (from the recipe title) I added strawberries to the crisp. This time of year, it’s a natural combination, isn’t it?
- 1 cup old fashioned oats
- ½ cup whole wheat flour
- 1 teaspoon cinnamon
- ¾ chopped pecans
- ¼ cup coconut sugar (or brown sugar)
- ¼ cup Earth Balance vegan buttery spread, melted
- 2 pounds strawberries, washed, hulled and quartered
- 5 stalks rhubarb, washed and cut into 1 inch pieces, leaves discarded
- ½ cup coconut sugar (or brown sugar)
- ½ teaspoon vanilla extract
- seeds from 1 vanilla bean (optional)
- 2 tablespoons whole wheat flour
- Preheat the oven to 375 degrees. Coat a 9x9 inch baking pan with cooking spray.
- In a medium bowl, stir the oats, flour, cinnamon, pecans, coconut sugar and Earth Balance together with a fork for the topping and set aside.
- In a large bowl, gently combine the sugar, vanilla, vanilla bean, strawberries, rhubarb and two tablespoons flour.
- Pour the fruit mixture into the prepared baking pan and evenly sprinkle the topping over the fruit.
- Bake for 30-35 minutes until the filling begins to bubble and the top is golden brown. Then cool for 10-15 minutes.
I know you’re distracted by the newspaper headlines. Let’s try and savor treats even in the face of difficult world events. Stay calm, eat your crisp, worry only about things you control, pet your dogs, be thankful for your neighbors, breath deeply…and carry on.