Strawberry Rhubarb Double Crisp – TWD

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Rhubarb is one of the least utilized fruits in this house next to papayas.

I’m not averse to it. Heck I’m the girl who used to run around the house with a stick of it and a small bowl of sugar and closely follow my fool proof rhubarb eating regimen: lick rhubarb, dip in sugar, bite, swoon.

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But that was a long time ago. I haven’t had fresh rhubarb since I was a little girl and a little part of me rejoices when a rhubarb dessert is chosen. I usually use frozen rather than fresh as it’s much more accessible here.

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This crisp was delicious. Not one, but TWO layers of oatmealy, nutty crisp and in the center a wonderful combination of strawberries and rhubarb bubbling merrily away. Top that with a scoop of vanilla ice cream and you’ve got yourself a winner.

For the recipe head on over to Sarah’s blog Teapots and Cakestands (click here to be taken directly to the recipe)

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Tune in next Tuesday for my TWD pick!! A billion years of waiting and it’s finally my turn πŸ™‚

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6 thoughts on “Strawberry Rhubarb Double Crisp – TWD

  1. OMW the photos over here are fabulous with this! Love that drippy edge and the colors of everything so pretty…want to do my photos next week? No? Shucks. The crisp looks stunningly perfect. You win this week.

  2. I used frozen rhubarb and it made this crisp even easier to make. I wish I would have topped mine with ice cream!

    Looking forward to next week’s recipe: I love baking with apples.

  3. You eat raw rhubarb? Really? I never would have thought to do that. I think it’d probably be too bitter for me unless I bathed it in sugar πŸ™‚ Love the photo of the drip over the side – yum!! I wish I had some of this crisp left at my house.

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