My neighbor Tilda has a beautiful rhubarb patch. For the past weeks, I’ve been enviously eying it and dreaming of the rhubarb pies of my childhood. It hasn’t helped that Tilda has been baking up a storm. The smell of those pies has been nothing short of torture! But a few days ago, thanks to her generous spirit and maybe due to my not-so-discreet hints, she offered to share her patch with me.
My mom Solgerd and grandmother Elly always make the most delicious rhubarb pies from scratch. But like Kate Taylor of Cookie + Kate, I don’t have the patience — or the talent — to make the perfect pie crust. That’s why this foolproof strawberry rhubarb crisp is right up my alley!
If you want to make the recipe vegan, you can replace the honey with agave or maple syrup, and use vegan butter, yogurt substitutes or coconut oil. If you use coconut oil, “start with four tablespoons and add up to three more until the flour is incorporated and the topping mixture is moist throughout,” says Kate. Serve it with organic ice cream or vegan ice cream. If you’re not vegan, try a goat’s milk ice cream (Laloo’s is yummy!).
Photographs by Kate Taylor ©2013.