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Summer Strawberry Rhubarb Crisp

When summer rolls around and berries are finally in season, this Summer Strawberry Rhubarb Crisp recipe is my go to dessert.

Raise your hand if you have a specific food that when you smell it, it immediately brings you back to your childhood days.

Smells trigger memories for me…turkey on Thanksgiving, pasta sauce simmering, but my most favourite is the smell of strawberry rhubarb crisp  It screams summer to me. So light, so fresh, and oh so delicious. It takes me back to my carefree (before having kids)…summer days.

But wait …it’s healthy too!!  My love language is definitely food, eating it yes, but more than that, preparing it for my family.

So when summer rolls around and berries are finally in season, this Summer Strawberry Rhubarb Crisp recipe is my go to dessert.  I even requested my mom plant rhubarb in her garden this past summer and it grew like crazy!!

Lets bake.

Summer Strawberry Rhubarb Crisp

Filling:

6 stalks of rhubarb, cut into ½ thick pieces

2 cups of strawberries, hulled and sliced

¼ cup of sugar (optional, I actually cut out the sugar because the sweetness of the strawberries is enough)

Topping:

1 cup of all purpose flour

½ cup of rolled oats

⅓ cup of sugar (again optional, i deleted the sugar here too)

⅓ cup of firmly packed brown sugar

½ teaspoon cinnamon

¼ teaspoon of salt

½ cup of butter, melted

Instructions:

Heat your oven to 350 degrees and use a 9 x13 baking dish (if the baking dish is smaller that’s ok, it will be a thicker slice of heaven)

In a large bowl, mix all the dry ingredients together using a fork.  Then slowly add in the melted butter creating a crumb like mixture.

Spread the crumb mixture over the berries

Bake for 35-40 minutes, or until you see the berries bubbling.  Bake it a bit longer if you like the crisp even crispier.

Best served warm with vanilla bean ice cream

Another yummy way to enjoy this is with vanilla Greek yogurt.  My kids have been eating it cold for breakfast with yogurt all summer long

A delicious fresh strawberry crisp is the perfect summer dessert.

Enjoy!!!

Tip ** buy the rhubarb in bulk and freeze it in batches of 6 stalks, that way it’s ready to go for this recipe

Lori is a thirty something year old mom of four, living in the little town of Niagara-on-the-Lake, Ontario. Her passions include her family, fashion, and food. She loves preparing simple and delicious recipes that both kids and adults will enjoy.

The Easiest Tomato and Avocado Summer Dip

Growing up in an Italian household, we were lucky to have parents that poured, and continue to pour their heart and soul into harvesting a garden from spring into fall.  Fresh vegetables and herbs were only a few minutes walk away, which at the time we didn’t realize how spoiled we actually were. Tomato and cucumber salads were a daily staple in our kitchen….and the juicier the tomatoes, the better. The combination of vegetables, extra virgin olive oil and feta-such simple ingredients, but a flavour explosion in your mouth!

My father would stop and pick up fresh Italian bread on the way home from work for us to tear apart and dip into the juices.

Fast forward to my kids, they love it and request it just as much as my siblings and myself did, and it being so healthy and simple to make, I can’t say no.

I’ve done a few different variations of this recipe but my most recent has turned into a new favourite of my families.  Combining our two favourite dips, guacamole and tomato salad seemed like an obvious recipe to create. It really couldn’t be easier to make and I guarantee people will be asking you for the recipe.  The sweetness of the tomatoes, the creaminess of the avocado and the saltiness of the feta-magic. Best served with a chilled glass of white wine or a delicious margarita.

You can use corn chips to dip into this variation of guacamole, as a side dish, or my personal favourite, spread on toasted sourdough bread.  

Now that we are into the warm weather of summer, the vegetables are local, fresh and easily accessible.  What’s better then sitting in your backyard during our long summer days and nights enjoying a healthy dip that’s bursting full of flavour?

Tomato Avocado Dip

2 Roma tomatoes, chopped

1/4 cup onion, choose your favourite, red or yellow

1 clove garlic, minced

2 Tablespoons extra virgin olive oil

2 Tablespoon red wine vinegar

1 Tablespoon Basil, chopped

4ounces feta, crumbled

2 avocados, chopped

salt and pepper to taste  

This dip is best made ahead of time, stored in the fridge, allowing the flavours and dressing to marinate.  Chop and add the avocado just prior to serving the dip. Turn up some latin music, pour yourself a refreshing drink, and just sit back and relax.  Maybe even close your eyes and pretend you’re on a beach in Mexico.

I hope you guys give this recipe try and love it as much as I do.

Lori xo

Lori is a thirty something year old mom of four, living in the little town of Niagara-on-the-Lake, Ontario. Her passions include her family, fashion, and food. She loves preparing simple and delicious recipes that both kids and adults will enjoy.