Hey there. Things are busy here. The restaurants are open, the farmers' market is up and running, and in the meantime there are radio shows to make and a garden to tend and a very small wild woman to take care of. But I wanted to pop by and say quickly that if you haven't tried this recipe for strawberry rhubarb crisp bars, they're worth a go. 

A few notes: I used all rhubarb instead of half strawberries, as they're not in season here yet, and I recommend not skipping the step where you line the pan with parchment paper, as the bottom will stick. Also, I think you could cut the brown sugar in the topping a bit, especially if you double the recipe, which I did. 

That's all. Happy rhubarb season, everyone.

1 comment :

suggested Beef Jerky from beefjerky.com said...

I love fruit crisps so much! Especially with flavours like this!


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