Ode to a Rhubarb Crisp

Tomorrow is pot luck Friday at work. Sometimes I participate, sometimes I don't. It isn't every Friday. In fact, I can't remember the last pot luck we had. I am participating in this one and I called dibs on bringing something with rhubarb in it.

I did not like rhubarb as a child. My mother made stewed rhubarb which is essentially boiled rhubarb that ends up being mushy and slightly stringy. We ate it warmed up. There was something about rhubarb that made my teeth feel funny. Does anyone know what I mean?

Now that I grow my own rhubarb from a plant that I bought years ago at our little local nursery, I have some favourite recipes. Tonight I baked a strawberry / rhubarb crisp. The strawberries are from my garden (frozen from last year, it's still too early for berries now) and the rhubarb I pulled from the corner of my garden.

There is something about the colours in rhubarb, that scrumptious combination of green and pomegranate red, that I just love. Combine that with beautiful red strawberries and you have a winning combination.

Is that not glorious?

Here is my crisp as it was being "built".

There is still a syrupy mixture to pour over top and a crumb topping made with flour, brown sugar, cinnamon, and butter to add.

The finished product ready to be taken to work to share with my fantastic co-workers.

I have many white blossoms on my strawberry plants. I think it will be a good haul this year. I will freeze more rhubarb as well, so I can keep making this dessert frequently throughout the year.

I will not, however, be making stewed rhubarb.