I like weird food. Eclectic food, exotic food. I love dahl from India and sushi from Japan. I love baclava from Turkey and baba ganoush from the Middle East. And if there’s goat-cheese-stuffed anything (especially with a basalmic reduction or avocado) on the menu, you better believe that’s on my plate.

But sometimes, I love me some good ‘ole American Fried Chicken.

Homemade mashed potatoes and gravy (definitely not from a box), cucumbers in vinegar, lettuce salad, and hand-breaded, pan-fried chicken.

That was last weekend’s menu when I shared dinner with friends. I had elected to bring the dessert, so I chose to bring the only thing I could think of that would be worthy to stand next to that golden-crusted poultry from Heaven: Strawberry Rhubarb Crisp.

A couple of weeks ago my parents came to visit, and (because she’s amazing), Mom brought me garden produce. What’s in season? Rhubarb!

Fried chicken and rhubarb crisp. This is the reason I exercise. <3

While not the most common of fruits, rhubarb is certainly a traditional favorite in my household. 

How the Rhubarb Grows

Rhubarb is a perennial plant, so (just like asparagus), if you have a garden plot and are planning to stay in one place, you can plant rhubarb and have it forever! Beware of the poisonous leaves, however, and only eat the stalk of the rhubarb plant.

In the grocery store, select stalks that are flat without curls, and make sure the stalks are nice and firm. Deeper shades of red indicate a sweeter, richer taste; green stalks will be more tart.

How the Rhubarb Nourishes

Although it’s used as a fruit, Rhubarb’s nutritional pedigree looks more like a vegetable. One cup of raw rhubarb has only 26 calories, but 2 grams of fiber.

It’s low in all the bad stuff (like saturated fat and sodium) and a very good source of Vitamins C and K, as well as the minerals calcium, potassium, and manganese.

Like all fruits and veggies, color indicates the presence of phytochemicals in food – which do everything from lowering inflammation to capturing free radicals in an effort to prevent cancer.

How the Rhubarb Tastes

It’s tart, baby! The downside to the vegetable-like nutrition tag is that it takes a fair amount of sugar to tame the tartness of this fruit.

The other option is to pair it with a sister fruit that has a little more natural sweetness. Strawberries are probably my favorite coupling fruit, but thinking outside the box with rhubarb with result in culinary delight. Blackberries, basil, or ginger are other delightful flavor combos. 

Or, if you’re like me, pair your rhubarb with vanilla ice cream. I mean, you really can’t go wrong with that combo.

My mouth is watering. I can’t wait any longer. I must tell you about this wonderful crisp.

Wash rhubarb thoroughly and cut off ends – make sure to discard the poisonous leaves! Cut into half-inch pieces.

Spray a 9×13-inch baking dish with cooking spray and spread rhubarb evenly across the bottom. Sprinkle two tablespoons of sugar over the rhubarb pieces.

Cut the top off strawberries and slice thinly, lenthwise. Layer strawberries evenly on top of the rhubarb.

In a separate bowl, prepare the crisp by mixing remaining sugar and dry ingredients together. With a fork or pastry cutter, cut butter into dry ingredients until mixture is crumbly. Sprinkle mixture over the fruit.

Bake, uncovered, at 375 degrees Fahrenheit for 30-40 minutes until bubbly and crisp is slightly browned. Serve hot with a dollop of vanilla ice cream or freshly whipped cream.

Enjoy!

Strawberry Rhubarb Crisp Recipe

Ingredients

• 4 c. rhubarb, cut into 1/2-inch pieces

• 4 c. strawberries, sliced thinly lengthwise

• 1/4 c. + 2 Tbsp. white sugar, divided

• 1/4 c. flour (use multi-purpose gluten-free flour mixture for your Celiac friends)

• 1 c. (gluten-free) old-fashioned oats

• 1/4 c. butter, softened

Instructions

1. Wash rhubarb thoroughly and cut off ends. Cut into 1/2-inch pieces.

2. Spray a 9×13-inch baking dish with cooking spray and spread rhubarb evenly across the bottom. Sprinkle 2 Tbsp. sugar over the pieces.

3. Cut the top off strawberries and slice thinly, lenthwise. Layer strawberries evenly on top of the rhubarb.

4. In a separate bowl, prepare the crisp by mixing remaining sugar and dry ingredients together. With a fork or pastry cutter, cut butter into dry ingredients until mixture is crumbly. Sprinkle mixture over the fruit.

5. Bake, uncovered, at 375 degrees Fahrenheit for 30-40 minutes until bubbly and crisp is slightly browned.Serve hot with a dollop of vanilla ice cream.

Serves 8 – Serving Size: 1/2 cup – Nutrients per serving: 214 calories — 7g total fat — 4g saturated fat — 0g trans fat — 15mg cholesterol — 5mg sodium — 34g total carbohydrates — 5g fiber — 14g sugar — 5g protein