Strawberry Rhubarb Crisp for Breakfast


It is always a good day when I get to stop at Filaskys Produce in Middletown, DE.  At first I was nervous because they only had a sign up for asparagus; but then I saw them, the beautiful Filasky strawberries!  After a conversation catching up with Cindy Filasky, I walked out with their strawberries, rhubarb and asparagus (and some Woodside Creamery ice cream).

20140521-222648.jpg

Now it feels like May.

20140521-222700.jpg

I went home and immediately got to work on the next day’s breakfast – strawberry rhubarb crisp.

20140522-114934.jpg

But, crisp for breakfast?  Yes, instead of ice cream, I top it with some plain greek yogurt and a touch of honey. What a treat!

20140522-114940.jpg

Strawberry Rhubarb Crisp

Adapted from Zoe Francois 

FOR THE FRUIT FILLING:

  • 1/2 pound strawberries, cut into slices (from Filaskys Produce)
  • cups rhubarb, cut into 1/2-inch slices (from Filaskys Produce)
  • 1/2 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly grated ginger
 FOR THE CRISP TOPPING:
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar, well packed
  • 1/3 cup old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • tablespoons unsalted butter, melted

Directions

Preheat oven to 350 degrees F.

In a large bowl, toss together the strawberries, rhubarb, sugar,cornstarch, zest, and ginger.
20140521-222718.jpg
Place the mixture in a shallow 4-cup baking dish. Loosely cover with foil and bake for 30 minutes.
20140521-222724.jpg
While the fruit mixture is baking, make the crisp topping. In a medium-sized bowl, mix together the flour, brown sugar, oats, salt, cinnamon, ginger and butter, until the butter is distributed evenly.
20140521-222730.jpg
After the fruit has baked for 20 minutes, remove the foil and cover with the crisp topping.
20140521-222740.jpg
Return to the oven and bake, uncovered, for an additional 30 minutes. 

20140521-222747.jpg

Serve room temperature as a dessert with ice cream or as breakfast with a dollop of greek yogurt and some honey.

20140522-114940.jpg

 

Serves 4 – 5

 

 

About these ads
Categories: Breakfast, Dessert, Kosher, Recipe, Strawberries | Tags: | 2 Comments

Post navigation

2 thoughts on “Strawberry Rhubarb Crisp for Breakfast

  1. Mmm. Looks great!

    • Thanks! It was so good that when I realized that my husband did not know it was in the fridge, I waited til the last day to point it out to him, so he ended up getting only 1 serving….naughty me :)

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com. The Adventure Journal Theme.

Follow

Get every new post delivered to your Inbox.

Join 399 other followers

%d bloggers like this: