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
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
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.
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.