Srawberry-Rhubarb Crisp Recipe

I made this entry in my watercolor journal and this recipe today while listening to bluegrass music from the Internet. Somehow it seemed just perfect.
If you want to give it a try, here's the recipe, and a picture of my final outcome. It came out pretty good.



Srawberry-Rhubarb Crisp
4-5 cups Rhubarb; I strip some of stringy parts off while chopping it into 1/2' pieces.
3-3 1/2 cups strawberries (I eat a lot of them while making this, so you'll have to experiment a bit.)
1/2 cup agave (cactus sweetener)
1 cup flour
5 tbsp soy butter (or regular butter if you choose)
dash of nutmeg, allspice if you have it
1 tsp cinnamon
1 cup rolled oats

Directions:
Preheat the oven to 375. Mix fruit in a big bowl. Let it sit in agave. I usually sprinkle a tiny bit of powdered sugar over it to for a suble (more perky than agave) sweetness. Mix the rest of the ingredients separately; start with the flour and oats, then mix in the butter and a little bit of extra agave into the dry mix.

Cover the top. That helps it cook better--put it in for 35-40 minutes until the fruit boils. Top should be brown and slightly crispy. Don't forget some vanilla ice-cream. It's really an essential part of the recipe.

A final thought on rhubarb. It is really good for healthy digestion, but be careful not to overdo it! (like three giant pieces at a time) 'Nuff said.

Next: Strawberry-Rhubarb jam!!

-K