Comments on: Dessert Recipes: Fresh Strawberry Rhubarb Crisp with Apples

By: FupDuckTV

FupDuckTV — Mon, 27 Jul 2009 19:40:11 +0000

I grew up eating Rhubarb Pie and other things. I have not had it since I was a kid. I like the picture of you “stalking” the rhubarb plants…. Get it? Stalking…. LOL!!! I kill me.

By: Stephanie

Stephanie — Sun, 26 Jul 2009 11:17:22 +0000

Looks so good!

By: @albertagreekgrl

@albertagreekgrl — Sat, 25 Jul 2009 17:23:49 +0000

I’m sorry, I meant to say ‘oats’ not ‘oat’…oats as in rolled oats.

By: @albertagreekgrl

@albertagreekgrl — Sat, 25 Jul 2009 17:22:57 +0000

Great recipe! Indeed date sugar is a great substitute for refined sugar. I also use Succanat, which is a very unrefined form of sugar cane juice, ground up into crystals. I just made an apple crisp last nite and put oat, wwheat flour, succanat, grapeseed oil & cinnamon mixed together as the topping. Rhubarb might need a little sweetening, but apple/strawberry definitely does not. Liqueur sounds fab!!! Way to go ladies!!

By: Jude

Jude — Fri, 24 Jul 2009 03:07:42 +0000

That’s a nice mantra. Nothing more satisfying thatn picking out the ingredients yourself and making something good out of it. Missed visiting your blog for a while! Wish I could’ve seen this before the rhubarb disappeared from the markets.

By: CindyS

CindyS — Wed, 22 Jul 2009 14:55:55 +0000

I remember our rhubarb patch from when I was a child. I don’t think anyone did anything with it but me and I used to pick a stalk and eat it raw. The crisp looks yummy!!!

By: Vered - MomGrind

Vered - MomGrind — Mon, 20 Jul 2009 21:17:21 +0000

Sounds good! I don’t know if I like crisps because I never tried it before, but this recipe seems doable, and delicious.

By: Vivien

Vivien — Sun, 19 Jul 2009 08:11:26 +0000

Thanks, Fox, I’ll give that a try as i have a real hankering for what we in Oz call muesli bars and you guys call granola, I prefer dehydrated ones as they use fruits etc. not butter and sugar! I am keen to try the rhubarb as well. Hubby just loves normal apple and rhubarb crumble with all the butter and sugar, will have to wean him onto this one though, for his own good.
thanks again

By: Fox

Fox — Sun, 19 Jul 2009 07:30:03 +0000

@Vivien I’ve done this granola a variety of ways, including: with soaked or cooked buckwheat, or without buckwheat and more raw oats. Feel free to mix it up and try your own version. I’ve also soaked and sprouted the buckwheat but I found the flavor chalky so I usually just use raw oats now with extra dates, raisins, or cranberries to bind the bars.

By: Vivien

Vivien — Sun, 19 Jul 2009 04:37:37 +0000

this looks fabulous, I just love rhubarb crumble and this is a fat free version. Can you tell me if you have tried the granola with soaked buckwheat rather than cooked? Does the buckwheat cooked mean that it binds better?
thanks
Vivien