I remember as a little girl, Grandma L picking rhubarb fresh from her garden and eating it. She made rhubarb everything! When I was 5 months pregnant with Connor, we moved into our current house. The day after we moved, there was a giant snowstorm, my grandpa died, and Keith came down with the stomach flu. I was hoping that wasn't a sign that we should not have moved. That spring, we noticed lots of green things growing on the side of our garage. One of the "plants" ended up being a nice crop of rhubarb!
Over the years, but especially since Grandma has been gone, I like to pretend I'm a baker. :) I've tried my hand with jam and bread - both turned out yummy! But my favorite is her rhubarb crisp recipe. However, one of the ingredients is strawberry gelatin - which unfortunately has food dye. We are a food dye free home, due to Colin's intolerance of it and Keith's clean eating.
So this year, I adapted the recipe to my new "All-Natural-ish Strawberry Rhubarb Crisp"! Well... Keith adapted it. It was his idea to use fresh strawberries instead of the strawberry flavored gelatin. ;) So after I made it, I served it at our annual Memorial Day picnic. There were no leftovers. I consider that a success!
Set the oven at 350.
Grease or butter an 8X8 pan
Layer: 1 cup of diced rhubarb, 1 cup of strawberries (diced, then smashed up in a bag - don't you love my cooking terminology?), 1/2 packet of dye-free gelatin, 1/2 cup of dye-free organic yellow cake mix. Repeat.
Melt 1/2 cup of butter and pour over pan.
Pour 1 cup of water over pan.
Cook for one hour.
Enjoy while warm!