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I didn't bother much with my garden last year, but this year it's on fire! I'll actually see a yield on the blueberry and blackberry bushes I planted 3 years ago as well as the cherry tree I planted 5 years ago. My patience is finally paying off! But, let me give you all a little gardening tip. If you're going to plant mint, do not, I repeat, DO NOT plant it anywhere near your garden beds. I made the mistake of putting a tiny mint plant next to my strawberry patch a few years back, and if there's a cancer in the herb world, it has to be mint. That small plant has not only fully taken over my strawberry patch to the point they no longer grow, but it has jumped ship from my raised planter bed and is now infesting my lawn. It's ridiculous. If you want to grown mint, I suggest container gardening it unless you want a mess on your hands down the line. Fortunately, strawberries are now in season so we can find them aplenty at the local grocers and farmer's market, so I won't be missing out this season, even if it means I have to buy them now. I did pick up 4 containers this week, along with some rhubarb so I could welcome summer properly by baking a delicious Strawberry Rhubarb Crisp. Golden Blossom Honey has THE BEST crisp recipes, so I knew this one was not going to disappoint.
There's something incredibly inviting about pairing sweet strawberries with tart rhubarb and rounding it off with the warmth of cinnamon. I think rhubarb is one of those overlooked vegetables that doesn't get enough credit in the baking world. I admit, even I don't use it often, but when I do I always wonder why I don't seek it out more frequently. But, I'm pretty glad I grabbed a few extra pounds of it this week in addition to my strawberries because I fully intend to use it in more baked goods this summer. Sunday is the first official day of summer, so what better way to welcome the season by baking a batch of this crisp and serving it alongside a heaping scoop of vanilla ice cream? Trust me, you'll be glad you did!
Ingredients
Fruit:1 pound rhubarb cut into 1/2-inch pieces (about 4 cups)
1 (16 ounce) box strawberries, sliced (about 2 cups)
1/2 cup GOLDEN BLOSSOM HONEY
1 tablespoon cornstarch
Topping:
1/3 cup butter, melted
1 cup flour
3/4 cup old-fashioned oats (not instant)
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!
What fruit do you like in your crisps?
Pffft it figures, now that I'm having a poor year with my raspberry bush ya is enjoying a bliss with yours :) I've plucked first handful today and I don't think I will have much more this summer, sadly. When it comes to strozzberries I'm usually fine with just one or two eating per year and I already had two this year LOL
ReplyDeleteHow can you only eat one or two per year? I probably eat my own weight's worth of them in the summer alone. Then the freezer is packed with them the rest of the year for smoothies and baked goods and such. I've always been a sucker for strawberries though. Blueberries too! Allison and I will go to the pick your own blueberry farm next month and fill the freezer with fresh blueberries to get us through winter.
DeleteBut 'tis because you have time to eat them and bake with them, I sadly don't with all the work and they're kinda expensive here. I bought first melon this week (also extremely expensive) and did not like it much, hope nectarines and peaches arrive soon, I think everything will be very late this summer coming to the market.
DeleteI feel like our fruits have gone way up in price here this year. Strawberry containers are more than $1 per container than they normally are this time of the year. We can usually get 6oz blackberries for $1 now too, but they are more than $3 right now :(
DeleteRhubarb and strawberries are a great combo. I usually make pies, but I guess my fave crisp is with apples.
ReplyDeleteI love a good apple crisp in the fall!
DeleteTheresa una ricura tu dulce con ruibarbo :-)))
ReplyDeleteThank you, Miju!
DeleteThis look like a perfect desert. Thank you for sharing.
ReplyDeletewww.exclusivebeautydiary.com
Thanks for stopping by!
DeleteThis looks absolutely delicious Theresa, my type of desserts, I miss strawberries in this time I dont find so much
ReplyDeleteI believe it's your winter season now? I'm sorry you're missing out! However, I am often envious of the other fruits you have in your yard that we don't have access to. Want to house swap for the rest of the season? LOL
DeleteSummer Time Sumer Time Sum Sum Summer Time - Enjoy Your Weekend With The Family
ReplyDeleteCheers
You too, Padre!
DeleteGracias por la receta adoro las fresas y siempre es genial hacerlas en pastel
ReplyDeleteThanks for stopping by!
DeleteIve never heard of a rhubarb.. I’m off to google to see what that is! That’s crazy about the mint. Have you at least seen a decrease in the mosquito populations on your property? If it helps, I’m all for a lawn full of mint. Hahaha
ReplyDeleteYou should absolutely try baking with rhubarb this summer, Jax. I always feel like it's an ugly name and it's going to taste bad, but it's actually really good! I don't eat it raw though, only in baked goods.
DeleteI actually have not been bitten by any mosquitos this year yet, so I guess it might actually be helping control them!
Well since you are going to the farm life down the road you can let the mint be someone else's issue lol
ReplyDeleteThat is a great way to look at it. Here's to letting the next owners deal with the mint crisis LOL!
DeleteThat sounds like something like I would enjoy.
ReplyDeleteI hope you try it, Mary!
DeleteYes, mint is pretty aggressive. Thyme will do the same thing. Pick all your mint and make ice cream!
ReplyDeleteI like your thinking! I might make mojitos instead though LOL
DeletePinning this!! Perfect for summer and a wonderful way to use rhubarb! Sorry your mint took over. I remember a good friend of mine used to invite me over and we'd eat the mint right out of her garden. We were kids and ever washed it, or even thought to... now I remember she also had a Pug that ran around that yard, lolol. I'll say no more. LOLOL Love this recipe though, and I'd def. wash all fruit involved before using. Heck, I might even toss some fresh mint on the side of the plate to eat afterwards.
ReplyDeleteWe used to pick clovers and eat them right out of the ground. We never had dogs growing up, but I imagine it was probably just as dirty as your mint LOL!
DeleteSounds good
ReplyDeleteThanks, Adam!
Deletethe fruit are abundant in the spring and summer... love them
ReplyDelete