We are coming into strawberry season. The perfect compliment to the sweetness of strawberries is the tartness of rhubarb.
These stalks may look like celery, but they cook down to a tart and tangy sauce. Spring time is the best time to find some fresh rhubarb at the market.
I needed a quick and easy dessert for friends who were dropping in for dinner and dominos. This whipped up in just a few minutes.
Strawberry Rhubarb Crisp
6-8 stalks rhubarb
1 pint strawberries
1/2 cup sugar
2 Tbs cornstarch
1 box WhistleStop Cobbler Mix
Slice the rhubarb into 1 inch chunks, slice the strawberries in half. Melt the sugar with the rhubarb over low heat. Add cornstarch and stir until smooth. Add strawberries to blend. Pour into a 8x8 baking dish. Top with cobbler mix. Bake at 350° till the top is crispy. Serve with a scoop of ice cream.
If you don't have any cobbler mix (I know how to get it to you!) you could try this recipe for a rhubarb crumble.
Served with a scoop of frozen vanilla yogurt, this makes a quick and easy dessert!