Strawberry-Rhubarb Crisp

Its been officially spring for 2 months and 10 days. Spring means lots of things but one of the things I most look forward to is Gardening. This year in my garden I FINALLY have rhubarb to harvest and was able to pick some for the first time this week!

I love rhubarb but it seems like most recipes have some much sugar in them so last year I went in search of a low-sugar rhubarb crisp recipe and found this low-sugar Strawberry-Rhubarb Crisp at allrecipes.com. This recipe is great because it uses the natural sweetness of the strawberries to offset the tart of the rhubarb. I tweaked the recipe a little bit and came up with the following, talk about a simple recipe:

Low Sugar Strawberry Rhubarb Crisp:

  • 4 cups chopped fresh rhubarb
  • 1 pint strawberries, hulled and sliced (use an egg slicer to speed up the slicing)
  • 2 tablespoons honey (more for a sweeter crisp)
  • 2 tablespoons corn starch

Topping:

  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted

Directions:

1. Preheat the oven to 350°F

2. In a medium bowl, mix together rhubarb, strawberries, honey, and corn starch. Transfer to a 9×9 baking dish. (tip: I just mixed it right in the baking dish and tossed it with clean hands)

3. In a medium bowl, stir together rolled oats, brown sugar and melted butter. Mix together until completely combined.

4. Bake for 40-45 minutes in the preheated oven, until rhubarb is tender and the topping is toasted.

Low Sugar Strawberry Rhubarb Crisp

Low Sugar Strawberry Rhubarb Crisp

I think this is best served warm with vanilla ice cream. If you are going for the low-sugar theme serve with low-sugar ice cream, which is really good and my hubby doesn’t even know its low sugar.

I love rhubarb, so check back for some more delicious rhubarb recipes this summer! Do you have a favorite recipe you would like to share?

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Easy Beef Enchiladas

So its been a while since my last post. I guess that is what happens when you have one computer and you sever the power cord in the recliner…talk about sparks!

Speaking of sparks, we could use a spark to get spring going. April 11, 2013 and we had 8+ inches of snow. Since it was cold outside, I wanted something warm and a little spicy for dinner and it needed to be quick and easy.

A family friend, Lori, gave me this recipe for Beef Enchiladas and it is ABSOLUTELY DELICIOUS! Farmer tested and approved.

  • 1 lb hamburger
  • 1 pkg taco seasoning
  • ½ cup salsa
  • 1 can refried beans, optional
  • onions and peppers as desired, thinly sliced
  • 1 can enchilada sauce
  • 1 can tomato soup
  • 1 pkg tortilla shells
  • 2 cups shredded cheese

Brown the hamburger until cooked thoroughly. Stir in the next 4 ingredients and heat until bubbly and hot.

Enchiladas

In a separate sauce pot whisk together the enchilada sauce and tomato soup and heat until hot, this could also be microwaved until warm.

Place and equal amount of meat and vegetable mixture into each tortilla and roll up.

Enchiladas

Place in a 9×13″ pan (will hold 8-10 tortillas). Pour enchilada sauce and soup mixture over the top of all of the tortillas. Sprinkle with cheese.

Enchiladas

Bake for 20-30 minutes at 350°, until hot and bubbly and cheese has melted.

Enchiladas

We top this with sour cream, lettuce, and jalapeno pepper jelly!

Enchiladas

ENJOY!!