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).
Now it feels like May.
I went home and immediately got to work on the next day’s breakfast – strawberry rhubarb crisp.
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!
Strawberry Rhubarb Crisp
Adapted from Zoe Francois
FOR THE FRUIT FILLING:
- 1/2 pound strawberries, cut into slices (from Filaskys Produce)
- 2 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
- 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
- 3 tablespoons unsalted butter, melted
Preheat oven to 350 degrees F.
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.
After the fruit has baked for 20 minutes, remove the foil and cover with the crisp topping.
Serve room temperature as a dessert with ice cream or as breakfast with a dollop of greek yogurt and some honey.
Serves 4 – 5