Thanks Dad. Really. For your laughter, your silliness and your sweetness. Thank you for teaching my children the value of just letting loose and being who they really want to be. Thank you for engaging me in a really good argument every now and again. Not a serious one, just one to prove to you that I can be witty and have a reason behind my beliefs too. Thank you for always looking out for me and letting me still be your little girl.
I brought home from the farmer’s market a pound of strawberries and a pound of rhubarb and I had the perfect vessel to carry them. Strawberry Rhubarb Crisp. I found this delicious, waftable recipe in the “Back in the Day Bakery” cookbook. This cookbook has become one of the mainstays in my library. If I am looking for something sweet and tasty and something a little “down home”, I turn to this book. I love the vintage dishes Cheryl and Griffeth Day (authors) use to present the dishes. Makes me feel like home or a home where I would like to go.
I made this dessert with the intention of having my father enjoy it on Father’s Day when he came over for dinner. I don’t think it’s going to make until then. The crust on this crisp is so yummy! It tastes like I baked an oatmeal cookie on top of the gooey filling. If no one was watching I would pick just the topping off. Ok, so the filling is absolutely fabulous too! Living in Michigan gives me the pleasure of having access to fresh strawberries that are at their peek in June. Strawberries from Michigan are the sweetest, tastiest, berries anywhere. For real.
Please enjoy this on Father’s Day or any day for that matter. Tell your dads and granddads how much you appreciate them. To my husband as well, thank you. For being a wonderful dad.
Here is a link for another recipe from the “Back in the Day Bakery Cookbook”: