No bake strawberry rhubarb crisp | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

By Vickie Chynoweth

For the Mirror


Fruit filling

4 cups hulled and sliced strawberries (Sidhu Farms)

2 cups rhubarb sliced (Sidhu Farms)

1/4 cup grape juice syrup (Ancient Trees)

1/2 cup honey (Nova Bees)

2 tbsp corn starch

Crisp topping

1/2 cup oats

1/2 cup all purpose flour or flour substitute

1/2 cup brown sugar

1/2 cup tahini with honey (Ancient Trees)


Fruit filling:

1. Put sliced rhubarb in a microwave safe bowl. Add water to cover rhubarb. Cook in microwave for 4 to 5 minutes to soften. Drain off water.

2. In a medium-sized saucepan, place rhubarb and strawberries. Stir corn starch to cover fruit. Add grape juice syrup and honey Cook on medium heat until filling thickens and boils.

3. Pour fruit mixture in an 8 x 11-inch dish. Sprinkle topping over fruit mixture. Best served warm. Serves 8

Crisp topping

4. Put all topping ingredients in a nonstick skillet. Stir until the topping turns a golden brown. Remove immediately from the skillet. Place on parchment paper in a single layer. The topping will continue to cook if you leave it in the skillet