When the bright red strawberries and magenta stalks of rhubarb start showing up in mass at the farmers market I know that summer has really begun. There is something so comforting and delicious about the combination of sweet strawberries and bitter rhubarb, cooked down to a mush, tucked away under a pie crust, or in this case, under a delicious crumble topping. A while back I posted a recipe for rhubarb compote, which is another great way to use rhubarb, and is delicious spooned over greek yogurt or over vanilla frozen yogurt.
This recipe is not only yummy but it’s good for you too! My mom is on weight watchers so while home I’ve been on the hunt for diet friendly recipes to make for dinner and dessert that we can all enjoy. We discovered the website http://www.skinnytaste.com which has incredible recipes that each have weight watchers points and full nutritional information listed. First make this recipe and then go check it out!
strawberry rhubarb crisp
Adapted from Skinny Taste
For the filling:
- 1 lb strawberries, hulled and quartered
- 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
- 1/2 orange, zested and juiced
- 1 tbsp cornstarch
- 1/4 cup agave nectar or honey
For the Topping:
- 1 cup Quaker oats (I used old fashioned rolled oats)
- 1/2 cup 100% white whole wheat flour (I used all whole wheat)
- 1/2 cup light brown sugar, not packed
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish.
Add agave nectar (or honey)…
Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.
Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
Bake until topping is golden brown and fruit is bubbling, about 40 minutes.
Serve with vanilla froyo, whipped cream, or eat it alone!
One glorious Saturday morning my flatmates and I stumbled upon the Eveleigh markets outside of Carriage Works near the University of Sydney. All I can say is WOW. Tons of fresh fruit and vegetables, cheeses, organic meats, bread, sweets, fresh dips and FREE SAMPLES of everything. And I mean everything. I hadn’t planned on eating lunch at the market, but by the time we left we were stuffed! It made us all nostalgic for our wonderful Ithaca farmers market with its similar wooden overhang, but (sorry Ithaca), this one definitely takes the cake.
pretty labels, right?
veggies straight from the farm
I decided to buy some rhubarb as it has just started popping up everywhere and looked nice and fresh. Berries are way too expensive in Sydney so I knew I wouldn’t be making my usual strawberry rhubarb anything. I decided to make some rhubarb compote, versatile enough to top my yogurt in the mornings and my vanilla ice cream/apple crisp/you-name-it in the evenings.
6 cups fresh rhubarb, cut into 1 inch pieces
1/2 cup apple juice or orange juice (i used apple)
1/4 cup brown sugar or honey (i used brown sugar)
- In a saucepan, bring apple juice to a boil.
- Add rhubarb and brown sugar and stir until sugar is melted and mixture is combined.
- Cook mixture slowly for about 8-10 minutes until the rhubarb has started to break down. Remove from heat. Taste for sweetness and add more honey if desired.
- Cool compote completely; mixture will thicken as it cools. Store in a jar in the refrigerator for up to a week.
too steamy for a cooking shot
As the market started to come to a close, many of the vendors start to slash prices in order to get rid of whatever was leftover. I walked away very happy with a $5 bag filled to the brim with apples and pears. Turns out one of my flatmates had also bought one! I have officially declared an “apple challenge” at my apartment. We have been going apple crazy and you will get to see some of what we have been making soon. Stay posted!Cheers,