The strawberry harvest is upon us. Mat brought home some local strawberries home yesterday from Dayton Red & White and it didn't take me long to use them up. I need to go to directly to Woods U-pick and spend the day in the fields so I can harvest enough to make homemade freezer jam and I would like to make smoothie ingredients in advance as well to save me time each day.
For breakfast today, I made Oatmeal and I stirred in Greek Yogurt and topped it off with sliced strawberries, chia seeds and hemp hearts. It was the perfect treat to satisfy my sweet tooth, healthy with no added sugar.
I planted some Rhubarb in my garden this year but I won't get a good harvest until next year. My neighbour has a fairly large rhubarb patch and she sent over a few pieces with my son yesterday.
Since I already had strawberries in my fridge, I thought it would be a good idea to make a strawberry rhubarb crisp. Here is the rough recipe for your cooking pleasure.
I prepared the fruit filling by dicing up some strawberries and rhubarb for the filling. I placed the filling in a casserole dish and sprinkled it with about a 3/4 cup of sugar. I then sprinkled the mixture with about a 3/4 cup of flour, 3/4 of oats, 1/2 brown sugar and a 3/4 cup of melted butter. I baked it in the oven at 375F for 45 minutes.
There are all kinds of yummy seasonal goodies that can be whipped up. These are just a couple ideas that put smiles on my family's faces.
Have a great day!