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Sneaky Strawberry-Rhubarb Graham Crisp

As you may have guessed, I make a LOT of desserts before Josh goes to the field. My wonderful husband, Josh, gets a wee mite of a sweet tooth when he takes part in the military’s idea of camping (only without the marshmallows or pancakes). I just adore that man so how could I deny him cookies, crisps, and pie?

Sneaky Strawberry-Rhubarb Graham Crisp

The crumble:

1 cup all-purpose flour

1 cup whole wheat graham flour*

1 1/2 cups oats

4 Tbsp soy flour**

1 1/2 cup brown sugar, packed

1 cup softened butter

The Filling:

1 1/2 c. chopped rhubarb

1 1/2 c. chopped strawberries (can use frozen or fresh)

1 2/3 c. sugar

2 1/2 Tbsp cornstarch

2 1/2 c. water

2 tsp vanilla

Combine the crumble ingredients in a bowl (place 2 tbsp. soy flour in the bottom of your 1 cup measuring cup and then add the flour over the top — for each cup of flour). Press half of the mixture into a grease 9×13″baking dish.

Preheat oven to 350 degrees Fahrenheit. Top the crumble with chopped strawberries and rhubarb (mixed together). Gaze lovingly at that color. I know that I am.

Stir together cornstarch and sugar, then place the mixture in a saucepan. Pour water over the mixture and whisk. Cook until thickened and pour over the fruit. Sprinkle the other half of the crumble over the top and bake for 45-55 minutes, or until golden brown.

After baking:

Allow to cool a bit — it will be bubbling when you take it out of the oven. I like mine still a bit warm with vanilla ice cream (or frozen yogurt) but Josh likes his completely cooled and cut into bars. Whatever floats your boat, folks. It’s a really tasty treat and fills your whole house with such a fabulous scent. Sigh. Heaven!

*Can use all-purpose instead… but then it wouldn’t be sneaky.

**You don’t have to add the soy flour but it gives home-baked foods a protein boost, rich color, great texture, and it helps to prevent them from becoming stale. What’s not to like about that?? 🙂

Want to know more about rhubarb? Click here and read all about it.

  • Valarie Lea - oOOOOoooOOOO… I think I am gonna make this. 🙂ReplyCancel

  • YDavis - Delicious!ReplyCancel

  • Judy - That’s look yummy, but don’t I see some oats in there?

    Judy

    Oops! Thank you! That’s what I get for late night posting! 1 1/2 cups oats! -LRReplyCancel

  • CC - Yum yum yum yum y um!!!!! come and make some for me please!!!ReplyCancel

  • Rosa - That’s something I love! Last Saturday, I made a Gooseberry Cobbler and a Blackberry Crumble, delicious…

    Cheers,

    RosaReplyCancel

  • YDavis - My friend Lacy,

    Thank you for your sweet words in my comment! I really enjoy blogging and I have you to thank for that.

    I think you should do one of those “get to know you” kinda list like mine. You can even just copy it from my blog. It would be so fun to read more about you.

    Good day! 🙂ReplyCancel

  • Tipper - Looks delicious!!ReplyCancel

  • Jennifer in OR - Looks so tasty! I love fruit crisps of any kind, and my husband melts for them, so I’ll try to make this for him! And my sis is the hugest fan of anything strawberry/rhubard, so I suppose I’ll have to pass this on to her as well.ReplyCancel

  • shelli - Yummy. I love Rhubarb.ReplyCancel

  • Dawn - That looks delicious. I have not spent too much time reading about rhubarb. We have 7 plants (they were here when we moved in). They are not easy to get ride of. We do use the rhubarb; this year more than ever.ReplyCancel

  • Ann - You had me at CRUMBLE, or was it SUGAR? Either way, ya had me…ReplyCancel

  • Paula - Mmmmmm……I’m on my way to your house!
    Rhubarb’s one of my all time favorites, but I don’t have a rhubarb plant right now. Better remedy that!ReplyCancel

  • Lucy - We LOVE rhubarb stewed, in a pie, as a crisp, warm over ice cream or in jam. I was raised on it. I took a crisp as a gift and insulted the host because he said it was known as “the poor man’s dessert.” So, I gladly took it back home with me.

    We like it straight up, no berries, just cooked with sugar and a little thickening.

    Thanks for the new recipe.
    Blessings,
    LucyReplyCancel

  • Simple Livin' gal - Lucy — Poor man’s dessert! That was some kind of host! I would be delighted if my guests brought shoelaces — but rhubarb ANYTHING thrills me to no end. Call me a peasant! I love the stuff!ReplyCancel

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