Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp Recipe. This updated, old-time strawberry rhubarb crisp is simply delicious. The great sweet-tart taste of strawberries and rhubarb combined with a buttery good granola crumble topping makes for a dessert your entire family will enjoy!



Strawberry Rhubarb Crisp Recipe

This Strawberry Rhubarb Crisp Recipe is really, really good. The brown sugar almost caramelizes (there is a lot of butter in this recipe!) and forms a wonderful topping with the oats. You could actually use granola instead of rolled oats to give a sweeter taste (granola was used in these photos).

It is very easy to make. Just make sure to use a pastry cutter (blender) to blend the dry ingredients together with the butter.

Note: this recipe first appeared on my old blog in 2010. The photographs have been updated.

Strawberry Rhubarb Crisp Ingredients:

• 1 1/3 cups Flour, divided
• 1 cup packed Brown Sugar
• ¾ lb Butter, sliced
• 1 cup Granola (or rolled oats)
• 1 cup White Sugar
• 4 cups Strawberries, hulled and sliced
• 3 cups Rhubarb, diced

Strawberry Rhubarb Crisp Mise en Place:

Measuring Cup
• 2 Large Bowls
• Spatula
• Paring Knife
Pastry Blender (cutter)
13″ x 9″ Baking Dish
• Nonstick Spray

Strawberry Rhubarb Crisp Recipe. This updated, old time strawberry rhubarb crisp is simply delicious. The great sweet-tart taste of strawberries and rhubarb combined with a buttery good granola crumble topping makes for a dessert your entire family will enjoy!


Strawberry Rhubarb Crisp Directions:

• Preheat oven to 375º.
• Lightly spray a 13″ x 9″ baking dish with nonstick spray. Set aside.
• In a large bowl combine granola (or oats), butter, brown sugar and 1 cup flour until crumbly. A pastry cutter (blender) works well for this task. Set aside.

Strawberry Rhubarb Crisp Recipe. This updated, old time strawberry rhubarb crisp is simply delicious. The great sweet-tart taste of strawberries and rhubarb combined with a buttery good granola crumble topping makes for a dessert your entire family will enjoy!


• In a separate bowl, combine hulled and sliced strawberries, diced rhubarb, white sugar and 1/3 cup flour together. Mix well by folding until the strawberries and rhubarb are completely coated.
• Spread fruit mixture in the prepared baking dish.

Strawberry Rhubarb Crisp Recipe. This updated, old time strawberry rhubarb crisp is simply delicious. The great sweet-tart taste of strawberries and rhubarb combined with a buttery good granola crumble topping makes for a dessert your entire family will enjoy!


• Top fruit mixture with granola (or oats) crumbles.
• Bake for 45 minutes in a preheated 375º oven.

Strawberry Rhubarb Crisp Recipe. This updated, old time strawberry rhubarb crisp is simply delicious. The great sweet-tart taste of strawberries and rhubarb combined with a buttery good granola crumble topping makes for a dessert your entire family will enjoy!


• Serve warm or cold, plain or topped with vanilla ice cream or real whipped cream.
• Refrigerate leftovers.


Strawberry Rhubarb Crisp Recipe

This updated, old time strawberry rhubarb crisp is simply delicious. The great sweet-tart taste of strawberries and rhubarb combined with a buttery good granola crumble topping makes for a dessert your entire family will enjoy!

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes

Ingredients:
1 1/3 cups Flour, divided
1 cup packed Brown Sugar
¾ lb Butter, sliced
1 cup Granola (or rolled oats)
1 cup White Sugar
4 cups Strawberries, hulled and sliced
3 cups Rhubarb, diced

Directions:


• Preheat oven to 375º.
• Lightly spray a 13″ x 9″ baking dish with nonstick spray. Set aside.
• In a large bowl combine granola (or oats), butter, brown sugar and 1 cup flour until crumbly. A pastry cutter (blender) works well for this task. Set aside.
• In a separate bowl, combine hulled and sliced strawberries, diced rhubarb, white sugar and 1/3 cup flour together. Mix well by folding until the strawberries and rhubarb are completely coated.
• Spread fruit mixture in the prepared baking dish.
• Top fruit mixture with granola (or oats) crumbles.
• Bake for 45 minutes in a preheated 375º oven.
• Serve warm or cold, plain or topped with vanilla ice cream or real whipped cream.
• Refrigerate leftovers.

Makes 8 servings Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp Recipe. This updated, old time strawberry rhubarb crisp is simply delicious. The great sweet-tart taste of strawberries and rhubarb combined with a buttery good granola crumble topping makes for a dessert your entire family will enjoy!


• Have extra rhubarb!? Learn How to Freeze Rhubarb with these easy step-by-step instructions.

If you like strawberries, you might also enjoy some of these tasty strawberry treats:
Strawberry Rhubarb Galette Recipe – when a little crust will do ya. A fast and simple strawberry dessert.
Strawberry Tart Recipe – forget complicated strawberry tarts, this one is simple to make, yet gives the dramatic beauty of a much more complicated tart recipe.
Strawberry Breakfast Sandwich Recipe – this is simply AMAZING!! So darned good.

• To print the Strawberry Rhubarb Crisp recipe, click here.


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African Chicken Peanut Stew

African Chicken Peanut Stew. A low-sodium, low sugar dinner recipe that is complex, flavorful and hearty. A delicious recipe the whole family will enjoy!


African Chicken Peanut Stew

A low-sodium, low sugar dinner recipe that is complex, flavorful and hearty. A delicious recipe the whole family will enjoy!



This is one of my favorite low-sodium, low sugar recipes that Hubby makes. Originally designed for his mother who is diabetic and is limited to 1000mg of sodium per day, Hubby took a basic recipe he found years ago, and adapted it so she could eat it.

The African Chicken Peanut Stew may be low in sodium and sugar, but it is high in taste! I truly love this dish, and I asked Hubby to make it again several weeks ago. This post is my subtle reminder. 😉

• 2-3 pounds total of white and dark chicken meat shredded
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks (or a firm squash)
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander (or curry)
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro
• 1 cup water

• Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

• Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

• Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

• Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

• Adjust the seasonings for salt and cayenne – add pepper to taste. Stir in the cilantro and serve by itself, or with white rice.

Note: When it comes time to store the stew, add water because it does thicken a lot.

African Chicken Peanut Stew



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Beef Brisket Recipe

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.

Beef Brisket Recipe



Beef Brisket Recipe Notes:

Over the past year I have been working at updating recipe photos (this recipe originally appeared on my old blog in 2011). When Hubby made this a few weeks ago, I decided to at least retake the final photos. I think next time he makes it, I will retake the in-process photos too. Man those are small!

This is one of his very best recipes!! I can’t begin to explain how delicious this is. It literally melts in your mouth. You can serve it hot or cold. It reheats beautifully, so if you want to marinade day 1, cook day 2, and then cut and reheat day 3, that is perfectly fine. Cutting cold meat is actually easier than cutting hot meat.

You can make an Au Jus, use BBQ sauce, plain… it is all good!!

This beef brisket also freezes very well for leftovers at a later date. What we do is trim the excess fat (not a lot, just the excess), make up the recipe and marinade overnight, cook the next day, eat, and then determine how much we would like to eat for leftovers, and then foodsaver slab(s) of cooked beef brisket for a later date. We usually eat that cold, but it can certainly be warmed up!

Beef Brisket Mise en Place:

• Aluminum Foil
Jelly Roll Pan
Measuring Spoons
Medium Mixing Bowl
Basting Brush
• Knife
• Cutting Board

Beef Brisket Directions

(Note: below is how I originally wrote the post in 2011.)

Hubby started with a 10# brisket, and a foil lined jelly roll pan:

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


He mixed together these ingredients in a bowl:

4 TBSP Liquid Smoke
4 TBSP Soy Sauce
2 tsp Garlic Powder
4 tsp Celery Seeds
2 tsp Ground Pepper
4 tsp Worcestershire Sauce
2 TBSP Lemon Juice
2 tsp Onion Powder
1 tsp Salt
10# Beef Brisket

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


Then he spread the mixture on one side of the brisket, flipped it, and swabbed the second side with the marinade.

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


After that he folded the ends:

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


Until the brisket was completely sealed:

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


He then placed the package in the refrigerator to marinate overnight.
The next day he cooked it for 6 hours at 275º (you could cook it a tad quicker at 300º for 5 hours)
It come out beautifully

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


And cuts like butter!

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


At this point you can choose to eat the brisket with, or without, BBQ Sauce.

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.


Yield: 10 lbs

Beef Brisket Recipe

Beef Brisket Recipe

Beef Brisket Recipe. This is our family Beef Brisket Recipe. It is melt in your mouth terrific! We make this a few times a year, usually for gatherings and then we have leftovers. It also freezes very well for meals and sandwiches at a later date.

Prep Time 15 minutes
Cook Time 6 hours
Additional Time 12 hours
Total Time 18 hours 15 minutes

Ingredients

  • 4 TBSP Soy Sauce
  • 2 tsp Garlic Powder
  • 4 tsp Celery Seeds
  • 2 tsp Ground Pepper
  • 4 tsp Worcestershire Sauce
  • 2 TBSP Lemon Juice
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 4 TBSP Liquid Smoke
  • 10lb Beef Brisket

Instructions

  1. Line a Jelly Roll pan (10″x15″) with aluminum foil with enough overlap to close in a pouch over the brisket. Set aside.
  2. In a medium sized bowl mix together soy sauce, garlic powder, celery seeds, ground pepper, Worcestershire sauce, lemon juice, onion powder, salt and liquid smoke.
  3. Spread the marinade on one side of the brisket, flip the brisket over and swab the second side with the marinade. Make certain to swab the ends of the beef brisket.
  4. Place beef brisket on aluminum foil in jelly roll pan. Fold the ends of the aluminum foil until the brisket is completely sealed. (Like a foil pouch.)
  5. Place the package in the refrigerator to marinate overnight (12+ hours).
  6. Remove from refrigerator and cook the beef brisket still enclosed in the foil pouch at 275º for 6 hours. (You could cook it a tad quicker at 300º for 5 hours)
  7. Remove from oven. You can slice hot, or allow to cool and place in refrigerator for next day slicing and serving. This is a great beef brisket to make the day before a function as it reheats wonderfully.
  8. At this point you can choose to eat the brisket with, or without, BBQ Sauce.
  9. Note: the beef brisket leftover freeze beautifully.

Nutrition Information:

Yield:

40

Serving Size:

1/4 lb

Amount Per Serving: Calories: 331 Total Fat: 21g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 120mg Sodium: 209mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 33g

If you would like more beef recipes, try one of these:

Italian Beef Recipe – This is the best Italian Beef recipe you will ever make. Succulent, juicy beef cooked to perfection with just a hint of seasoning. This is the beef recipe you have been looking for. Try this easy to make Italian Beef Recipe for dinner tonight!

Marinated Roast Beef Recipe – Bursting with flavor, this marinade makes an economical beef cut taste expensive making it moist and juicy. Absolutely delicious.


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