strawberry rhubarb crisp – time to breathe

by Michelle

strawberry rhubarb crisp

I can’t believe that I wrote this Strawberry Rhubarb Crisp post 10 years ago. It was six months before we opened the restaurant. Reading the lines below, I’m shocked at how little progress I’ve made trying to slow my life down. It’s only gotten worse. Maybe it’s time to stop beating myself up and accept that it’s how I’m wired. No judgement, no shame. Just go.

Written on June 26, 2015

Six thirty am.

Every window wide open.

I turn the radio off and the house fills with bird song.

Fynn lazes on the hot verandah.

I’ve been thrashing the last several months. It happens every few years; an unexplainable, frenetic need to be busy. I don’t know where it comes from or why. Maybe menopause, maybe not. I wake up one day and my life is moving faster than my body will carry it. I’m breathless, until it’s over.

When my eyes opened this morning, I knew it had passed.

I took a big breath.

strawberry rhubarb crisp - bitebymichelle.com

Strawberry Rhubarb Crisp
Makes 8 servings

Preheat oven 375*F

Filling:

  • 1 quart strawberries, hulled and halved
  • 1¼ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/8 salt
  • 1 pound strawberry rhubarb, cut in 1/2-inch dice (about 3 cups)

strawberry rhubarb crisp - bitebymichelle.com

The Steps:

  1. In a large mixing bowl, whisk together sugar, flour and salt.
  2. Pour in strawberries and toss gently.
  3. Allow strawberry mixture to sit for 1 hour.
  4. While strawberries are getting juicy, prepare the topping.
  5. After 1 hour add the rhubarb to the strawberries then pour all into a lightly greased 10-inch casserole or pie plate.
  6. Sprinkle topping evenly over the fruit.
  7. Bake until golden brown, about 30 – 35 minutes.

strawberry rhubarb crisp - bitebymichelle.com

Topping:

  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup rolled oats
  • ½ cup butter, grated
  • ½ cup flaked coconut
  • ½ cup pecans, chopped

strawberry rhubarb crisp - bitebymichelle.com

The Steps:

  1. In a medium bowl, whisk together the flour, sugar and oats.
  2. Stir in grated butter, flaked coconut and chopped pecans with a fork. Don’t mash the butter; it’s more like you’re tossing the butter with the flour mixture.

strawberry rhubarb crisp - bitebymichelle.com

THE LOVE: If you don’t have a box grater, you can successfully use a pastry blender to work the butter into the flour. Whisk the flour and sugar together then cut the butter into the flour. Once the flour/butter mixture looks like a coarse meal, toss in the rolled oats, flaked coconut and chopped pecans.

Thanks for reading.

4 comments

Meaghan Zunich June 26, 2015 - 9:16 am

I’m so glad you’re breathing again! Xo

Reply
Michelle Hooton June 26, 2015 - 10:30 am

the daisies popped last night – get on a plane…

Reply
Kaitlin Doherty June 26, 2015 - 9:35 am

Thank goodness! Gotta take a breath mama

Reply
Michelle Hooton June 26, 2015 - 10:29 am

There you are…twice in one morning makes for a happy mama xoxoxoxox

Reply

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