tarty & tangy

I can't believe this week went by so slow yet so fast! I am approaching my last full week of school and welcome summer break with open arms. So much stress in our little field of education and I am sure we are not the only school feeling the effects of lower budgets and potential program cuts. I pray that we will survive this new "drama" and plan on relaxing my mind with numerous margaritas - lol!

But before I jump ahead to summer....let's enjoy the fabulous tastes of spring! A very special lil' lady generously gave me a large supply of rhubarb from her garden - thank you Sharon!! We don't grow it in ours, but I LOVE the tart taste of this yummy veggie. A true sour freak, I just love how rhubarb empowers just the right amount of WOWZA to awaken the senses. I decided to try a new recipe with this mother-load of goodness: Strawberry Rhubarb Crisp! And I must say.....HOLY YUM! The strawberries added just enough sweetness - especially when paired with a scoop of vanilla bean ice cream. I took pictures to show you some of the steps along the way (but forgot to take one when we were eating it...sigh). It is best served warm...Enjoy!

Strawberry Rhubarb Crisp

Ingredients

• 1/2 cup white sugar
• 5 tablespoons all-purpose flour
• 4 cups sliced fresh strawberries
• 4 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large zip loc bag, toss white sugar, 5 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Enjoy!