BackStrawberry Rhubarb Crisp
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
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.)
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.
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