Freshly picked local strawberries and rhubarb play a starring role in this easy to make dessert.
In our area, June is when the rhubarb is a plenty and the strawberries are starting to make an appearance. This is the perfect time for a crisp that brings out the best of both! Not everyone likes ultra sweet desserts (us included), so we’ve added a range for the sugar amounts as a guide. Feel free to add based on your sweetness preference. Enjoy alone or with a scoop of ice cream.
- 1 1/2 cups rhubarb, chopped
- 1 1/2 cups strawberries, halved
- 1/4 – 1/2 cup cane sugar
- 2 tbsp emmer flour
- 1 tsp vanilla extract
- 1/2 cup butter
- 1/4 – 1/2 cup brown sugar, lightly packed
- 1/2 cup oats
- 3/4 cup emmer flour
- 1/2 cup ground or chopped almonds
- pinch of salt