Karina Jones is a real-life ranch wife in the Nebraska Sandhills and one of the most highly sought-after speakers in the cattle industry nationwide!
Today is the day I share one of my most guarded culinary secrets so thanks for tuning in to Ranch Raised!
Since I spoke of my husband bringing me an arm load of rhubarb stalks from our south place, I knew that some of you could be looking at rhubarb plants that would soon need attention. My family would be plumb happy if I kept a pan of Strawberry Rhubarb Crisp at the ready all year around. So let’s get started!
I always use a glass baking dish for a rhubarb recipe, never an aluminum pan. I slice my rhubarb stalks into 1/8-inch slices, but if you like thinker chunks that is fine. I add enough sliced rhubarb to layer in a 9×13 glass baking dish about halfway up the dish. Here is my secret weapon, STRAWBERRY JELLO! I sprinkle 2 tablespoons of strawberry jello over the rhubarb and then toss to coat.
For the crisp topping, it is the old cuppa, cuppa, cuppa that my grandma taught me, and I use it for the crisp topping on so many of my fruit desserts. A cup of melted butter, a cup of white sugar, a cup of brown sugar, a cup of flour, and a cup of oatmeal. Depending on how you like the texture of your crisp, I usually add another ½ cup of oatmeal for extra hardiness. Mix together and crumble over the top of your rhubarb. Bake for one hour at 350 or until the crisp is golden brown.
This recipe is really easy to cut in half for a 9×9 pan or even baked in a glass pie pan it looks so pretty!
I just made my first Strawberry Rhubarb crisp of the season. I hope this recipe from my home to yours brings you some enjoyment of one of my family’s favorite recipes.
karina@youragnetwork.com or visit facebook.com/ranchraisedwithkarinajones
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