Rhubarb is perhaps one of the hardiest edible plants to grow in the Tetons. It grows best in fertile, well-drained soil in full sun.
Once mature, stalks can be harvested regularly early spring through summer. If you can’t use your fresh rhubarb, simply slice it into 1 inch pieces and freeze it in a single layer on cookie sheets. Place the frozen pieces into a zip top freezer bag for later use.
Strawberry Rhubarb Crisp
Combine in a large bowl:
1 lb. rhubarb, sliced into 1” pieces
2 cups sliced Strawberries
1 cup sugar
1/3 cup all-purpose flour
Toss together gently and place into a buttered 9 x 13 baking dish
For the topping mix together:
1 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
½ tsp cinnamon
Pinch salt
½ cup soft butter
Sprinkle this mixture over the fruit. Bake at 350 for 35- 45 minutes until mixture is bubbling and the topping is golden brown.
Serve warm with vanilla ice cream or whip cream.
