The Hemp Report

     Today is one of my son's birthday. He has been asking for me to make him a strawberry rhubarb crisp. Since our rhubarb plants are producing quite nicely this year and today is his birthday I though that he would love it for breakfast. Mom sent him out to cut some rhubarb while I did some quick recipe development. While I was making it he asked that half of the nuts be shelled hemp seed instead, so I sent him and one of his brothers down cellar to get the five pound bag of Nutiva shelled hemp seed I just received. It turned out quite nicely, but a tad sweet. I reduced the sugar by 1/4 cup for this recipe.

     I have added this to the Hemp Report Recipe Index (password required for login). For those of you who have not registered as a Hemp Report subscriber here is the recipe:


Ingredients:

Fruit mixture:
3 cups cut strawberries (approx. 1 lb.)
3 cups cut rhubarb (approx. 1 lb.)
1 1/4 cups sugar
1/4 cup corn starch
1/4 tsp. salt

Topping:
1/2 cup shelled hemp seed (2 1/2 oz.)
1/2 cup chopped pecans (2 1/2 oz.)
2 cups rolled oats (8 oz)
1/2 cup firmly packed brown sugar (4 oz.)
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1 stick unsalted butter, melted (4 oz.)

Method:

     Hull the strawberries and cut them into pieces of about 3/4". Put them into a medium sized bowl. Trim the ends off of the rhubarb and cut into 1/2" pieces. Put them into the bowl with the strawberries. Mix together the sugar, corn starch, and salt and add to the rhubarb and strawberries. Let sit for 15 minutes, stirring occasionally.

     Preheat oven to 350° F.

     Chop the pecans into small pieces, depending on the texture you like. In a small bowl mix the shelled hemp seed, chopped pecans, rolled oats, brown sugar, cinnamon, and nutmeg together. Drizzle in the melted butter and mix well. Let sit to absorb the butter.

     Put the fruit mixture into a 16 x 10 x 2 inch Pyrex baking dish (it says 38 x 25 x 4 cm on the bottom of mine), press it down lightly and spread the oat-hemp seed mixture on top. Bake at 350° F for 45 minutes or until done. Serve while warm.

     Notes: The rhubarb should be reddish pink and no bigger around than your thumb. If it is larger you may need to increase the amount of sugar by 1/2 cup. You can omit the pecans and use 1 cup of shelled hemp seed instead. I really like to use a Zyliss Food Chopper for chopping nuts.