Strawberry Picking

On Canada Day Brittany and I went strawberry picking completing one of the items on her summer list.

We picked 6 litres of strawberries.

A closer view of the yummy strawberries.

While the strawberries were small they were tasty and we decided to make a crisp. Brittany selected a Strawberry Rhubarb Crisp recipe from mymarket.ca.

Strawberries and rhubarb ready for the crisp topping.



This recipe puts all the focus on the flavour from the strawberries and rhubarb. It tasted sweet and tangy, the right mix of each fruit.


And here's the recipe.

Serves 8
4 cups (1 L) Ontario Strawberries, washed, hulled and sliced
4 cups (1 L) Ontario Rhubarb, washed and sliced into 1-inch (2.5 cm) chunks
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) all-purpose flour
1/2 tsp (2 mL) cinnamon
Topping:
1/2 cup (125 mL) butter, melted
1 cup (250 mL) each all-purpose flour and large-flake rolled oats (traditional style)
1 cup (250 mL) lightly packed brown sugar
1/2 tsp (2 mL) cinnamon

In mixing bowl, combine strawberries and rhubarb. Stir in sugar, flour and cinnamon. Spoon into greased 13 x 9-inch (3.5 L) baking dish.

Topping: Combine butter, flour, oats, sugar and cinnamon. Sprinkle evenly over top. Bake, uncovered in 375 F (190 C) oven 40 to 45 minutes or until fruit is tender.