Surprise Stephanie!It is a virtual baby shower!
I am excited to be celebrating Stephanie from Girl Versus Dough and her beautiful baby girl that will be arriving soon! It is such an exciting time to be expecting your first baby…so life changing!
I have never met Stephanie in person (hope to someday) but know she will be an amazing Mom to that little bundle of joy! And I know that little girl will growing up knowing yummy, delicious food, especially breads, scones and treats. That is one lucky little girl!
In honor of Stephanie I am sharing a Strawberry Rhubarb Crisp. I am a huge fan of all things “crisp.” Apple crisp, peach crisp..you name it!
When I was a child growing up in Michigan I remember my mom grew rhubarb in our backyard. She would make the most delicious strawberry rhubarb pies in the summer. The flavors mixed so perfectly together and the pie was always gone in less than a day.
This Strawberry Rhubarb crisp mixes fresh strawberries, rhubarb and cinnamon topped with a crispy oat topping. Serve this with a scoop of vanilla ice cream or greek yogurt and you have a meal! Right?? 😉
As we enter the warmer months of the year I am so excited to start cooking, baking and adding strawberries and rhubarb to everything!
Congrats and best of luck Stephanie as you enter this next chapter in your life. Being a Mom is the best, most rewarding job in the world and I know you will love every second. We can’t wait to hear of the arrival of your little bundle of joy!
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Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp is the perfect warm weather treat with a crisp cinnamon oatmeal topping. Serve it with a scoop of vanilla ice cream or greek yogurt.
- 1 lb strawberries, quartered
- 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
- 1/2 orange, zested and juiced
- 1 tbsp cornstarch
- 1/4 cup honey (agave nectar)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 cup Quaker quick oats
- 1/2 cup 100% white whole wheat flour
- 1/2 cup light brown sugar, not packed
- 1/2 teasoon cinnamon
- 1/2 teaspoon allspice
- 1/4 cup butter, melted
- Preheat oven to 375 degrees.
- In an oven safe dish combine all filling ingredients and mix until combined.
- In a large mixing bowl combine the topping ingredients and mix to combine. Sprinkle the topping over the strawberry and rhubarb mixture.
- Bake in the oven for 40 minutes or until the topping is light brown and the fruit is bubbling.
- Serve warm with ice cream or greek yogurt.
Adapted from Skinnytaste
Stop by and check out these other delicious recipes for Stephanie’s shower:
Mini Strawberry Cheesecakes from Sarcastic Cooking
Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate
Super Chewy M&M Blondies from The Realistic Nutritionist
Strawberry Cinnamon Twist Knots from A Kitchen Addiction
Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl
Chocolate Cherry Ice Cream from A Zesty Bite
Blackberry and Mango Curd Pie from Joanne Eats Well With Others
Strawberry Rhubarb Muffins from Garnish with Lemon
Chocolate Chip Pancakes from Susie Freaking Homemaker
Super Simple Sugar Cookies from Espresso and Cream
Raspberry Acai Frozen Margarita from Nutmeg Nanny
Berry Coconut Frozen Yogurt from The Law Student’s Wife
Pretty in Pink Buttercream Cups from Keep it Sweet Desserts
Broccoli Salad with Honey Toasted Walnuts from The Roasted Root
Neapolitan Baked Doughnuts from Climbing Grier Mountain
Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite
No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida
Freckled Strawberry Rhubarb Lemonade from Take a Megabite
Vanilla Anise Cupcakes from Blahnik Baker
Mini Vanilla Bean Layer Cakes from The Baker Chick
Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out
For more delicious warm weather treats and eats check out my summer eats board on Pinterest!